ckreef Posted June 4, 2017 Report Share Posted June 4, 2017 Grilled Spanish Mackerel with homemade sweet chilli sauce. Served with ponzu Udon noodles and grilled honey, ginger cabbage. I've never had Mackerel before so I figured I would give it a try. Was trying to recreate a fish cook that a local Chinese restaurant does. Dinner came out as planned. The sweet chilli sauce had a great flavor but was a tad on the hot side. I warned everyone to come to dinner with their big boy panties on - LOL I now have a couple of recipes that tasted great. In the future will make homemade Ponzu and Sweet Chilli Sauce instead of buying it. I very loosely followed my recipe notes. I'm missing a few process pictures - oh well....... 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 4, 2017 Report Share Posted June 4, 2017 Fantastic job on dinner, ck. Beautiful. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 4, 2017 Author Report Share Posted June 4, 2017 33 minutes ago, MacKenzie said: Fantastic job on dinner, ck. Beautiful. TY MacKenzie - this cook went pretty smooth except for the Udon noodles. I had them in a fry pan on a low boil. Went outside and got talking with Mrs skreef. When I went back inside all the liquid was gone and they were burnt to the bottom of the pan. I managed to salvage some and that was the only big flaw of the evening. 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted June 4, 2017 Report Share Posted June 4, 2017 looks fantastic ck yum yum 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 4, 2017 Report Share Posted June 4, 2017 I'm glad you were able to rescue enough for dinner. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 4, 2017 Report Share Posted June 4, 2017 Great looking dinner. Nice photos I especially like the one with the veggies and that beautiful knife. 1 Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted June 4, 2017 Report Share Posted June 4, 2017 Wow Impressive looking meal! 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 4, 2017 Report Share Posted June 4, 2017 @ckreef - Charles, that's a great cook! The plated shot is drool inducing. Kudos! And for me, I like mine Thai Hot. Quote Link to comment Share on other sites More sharing options...
Paul Posted June 4, 2017 Report Share Posted June 4, 2017 Great looking cook. Lots of different flavors playing together there. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 4, 2017 Author Report Share Posted June 4, 2017 (edited) 1 hour ago, Bruce Pearson said: Great looking dinner. Nice photos I especially like the one with the veggies and that beautiful knife. TY Bruce - that's Mrs skreef's knife. Whenever you see that knife you know she helped with the prep. That did turn out to be a really good picture. Edited June 4, 2017 by ckreef Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 4, 2017 Author Report Share Posted June 4, 2017 1 hour ago, CeramicChef said: @ckreef - Charles, that's a great cook! The plated shot is drool inducing. Kudos! And for me, I like mine Thai Hot. TY Ken and no eyes staring you down - LOL 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 4, 2017 Report Share Posted June 4, 2017 Excellent photos, Charles! I haven't tried my own sweet chili sauce yet, but I do make my own ponzu. Here's one of my sources for the ingredients. http://www.marxpantry.com/Yuzu-Ponzu I also like to use the Shoyu (white soy sauce) for it. http://www.marxpantry.com/White-Soy-Sauce Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 4, 2017 Author Report Share Posted June 4, 2017 1 hour ago, tony b said: Excellent photos, Charles! I haven't tried my own sweet chili sauce yet, but I do make my own ponzu. Here's one of my sources for the ingredients. http://www.marxpantry.com/Yuzu-Ponzu I also like to use the Shoyu (white soy sauce) for it. http://www.marxpantry.com/White-Soy-Sauce Good links, TY. Will have to order the white soy. Would love to see your recipe for Ponzu sauce to see how far off mine is. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 5, 2017 Report Share Posted June 5, 2017 That's the nice thing about this Ponzu base - it has all the other stuff in it except the soy sauce, so you can tailor it to the style of soy that you like. So, you just have to mix it with the soy sauce and you're good to go. I found that it wasn't cost effective to make it entirely from scratch - too many of the ingredients are on the esoteric side of things, i.e., pricey! 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 5, 2017 Report Share Posted June 5, 2017 Nice plate! I like spanish mackerel and that is a tasty looking cook. 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 5, 2017 Report Share Posted June 5, 2017 Looks like a lot of fun. I don't think I've ever had mackerel. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 6, 2017 Report Share Posted June 6, 2017 17 hours ago, Shuley said: Looks like a lot of fun. I don't think I've ever had mackerel. If you ever try it, make sure it is spanish mackerel. some other species are way too oily and fishy tasting for me. 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 6, 2017 Report Share Posted June 6, 2017 2 hours ago, Steve M said: If you ever try it, make sure it is spanish mackerel. some other species are way too oily and fishy tasting for me. Interesting. I had always head mackerel was very oily tasting, and I didn't know there were sub categories. I'll have to keep that in mind. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 6, 2017 Author Report Share Posted June 6, 2017 4 hours ago, Shuley said: Interesting. I had always head mackerel was very oily tasting, and I didn't know there were sub categories. I'll have to keep that in mind. I didn't find it oily but it is a darker fish meat. If you only like bright white fish meat this wouldn't be for you. Quote Link to comment Share on other sites More sharing options...
