Nutrient-Rich Norwegian Mackerel Steamed Egg Custard
A Golden Norwegian Mackerel Steamed Egg Custard, Like a Wild Chrysanthemum Blooming in Autumn
We’ve created a simple and easy steamed egg custard using nutrient-packed Norwegian mackerel and eggs. Norwegian mackerel is rich in protein, vitamin D, and omega-3 fatty acids. Especially in autumn, Norwegian mackerel has a higher unsaturated fat content, resulting in richer juices and flavor. *seafood from Norway The origin mark certifies sustainably caught, high-quality Norwegian seafood.
Ingredients
- 1 pack Norwegian mackerel fillet
- 5 eggs
- 40g enoki mushrooms
- 24g carrot
- 25g onion
- 2 cloves garlic
- 1 stalk green onion
- 1 Tbsp olive oil
- 1 Tbsp butter
Seasoning
- 1/2 tsp ginger juice
- 2g fine salt
- Pinch of black pepper
- 1 Tbsp cooking sake (mirin)
- 1 tsp black truffle oil
- 1 tsp grated Parmesan cheese
- 1/2 tsp ginger juice
- 2g fine salt
- Pinch of black pepper
- 1 Tbsp cooking sake (mirin)
- 1 tsp black truffle oil
- 1 tsp grated Parmesan cheese
Cooking Instructions
Step 1
We’ll be using Norwegian mackerel fillets, certified by ‘seafood from Norway’. This ensures high quality and freshness, which are key to a delicious dish.
Step 2
First, carefully remove any bones from the mackerel fillets and finely chop them. In a small bowl, combine the chopped mackerel with 1/2 teaspoon of ginger juice and mix well. This step helps to eliminate any fishy odor and enhances the flavor.
Step 3
Finely mince the onion, carrot, and garlic. Thinly slice the green onion and separate the enoki mushrooms into strands.
Step 4
In a separate bowl, crack 5 eggs. Add 1g of fine salt, a pinch of black pepper, 1 tablespoon of cooking sake (mirin), and 1 teaspoon of black truffle oil. Whisk everything together until well combined and smooth. For an extra silky texture, strain the egg mixture through a fine-mesh sieve.
Step 5
Now, let’s sauté the vegetables. Heat 1 tablespoon of olive oil in a non-stick pan over medium-low heat. Add the minced carrot, onion, and garlic and sauté for about 2-3 minutes until the onions and garlic turn translucent and fragrant. Stir in 1 tablespoon of butter and let it melt. Once the butter has melted, add the sliced green onions and enoki mushrooms. Sauté for just 10-20 seconds until they are slightly softened and fragrant. Be careful not to overcook them.
Step 6
Add the prepared chopped mackerel to the pan with the sautéed vegetables. Cook for about 4-5 minutes, stirring gently, until the mackerel is cooked through. Season with fine salt to taste and a pinch of black pepper. Try not to break up the mackerel pieces too much while stirring.
Step 7
Pour about half of the strained egg mixture over the mackerel and vegetable mixture in the pan. Reduce the heat to low and gently mix everything together with a chopstick or spatula. As the egg begins to set, shape it into a neat round form. Then, carefully pour the remaining egg mixture evenly over the top. Cover the pan with a lid and let it steam gently over low heat for 13-15 minutes, or until the custard is set. Cooking on low heat allows it to cook through without burning.
Step 8
The steamed egg custard is fully cooked when the surface is no longer liquid and appears set.
Step 9
Once cooked, carefully transfer the Norwegian mackerel steamed egg custard to a serving plate. Sprinkle generously with 1 teaspoon of grated Parmesan cheese for an extra layer of flavor and a beautiful finish.
Step 10
Slice the delicious Norwegian mackerel steamed egg custard into bite-sized pieces and serve immediately. Enjoy this delightful dish as a side to your meal or as a special treat!
