Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, mackerel and swiss chard stir-fry with balsamic vinegar. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar is something that I’ve loved my entire life.
Shake the pan a little to mix it up, but not too much. Great recipe for Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar. This is a super delicious fish dish!
To begin with this recipe, we must first prepare a few components. You can cook mackerel and swiss chard stir-fry with balsamic vinegar using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar:
- Make ready 4 fillets mackerel
- Prepare 50 g leafy greens, I use mustard greens and Swiss chard
- Take 1 Tbsp balsamic vinegar
- Get 2 tsp soy sauce
- Prepare 1 Tbsp white wine
- Take 1 tsp sugar
- Make ready 1 tsp garlic powder
- Take 1 tsp powdered parmesan cheese
- Get 1 pinch salt and pepper
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté. Stack the leaves on top of one another, roll them tightly together, and chop into strips. Chinese black vinegar, or Chinkiang or Zhenjiang vinegar, is an aged vinegar that has a rich, pungent, and tart flavor. It is vaguely similar to balsamic vinegar.
Instructions to make Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar:
- Remove the bones from mackerel and cut into smaller pieces. Put the soy sauce, wine, sugar, garlic powder, cheese, salt and pepper into a bowl and mix well. Add in the chopped mackerel pieces. Marinate for at least 30 min or half a day in the fridge.
- Cut the greens into bite sized pieces.
- Just before frying, coat each mackerel with flour, heat oil in a saucepan and fry the mackerel until it begins to crisp. Turn and fry until well cooked. Once cooked, place the fish on a plate with paper towels to soak up excess oil.
- Using a clean frying pan, add 1 Tbsp of olive oil, and once heated, put in the vegetables and stir fry on medium heat for a minute, then add the fried mackerel. Shake the pan a little to mix it up, but not too much. Finally, pour in 1 Tbsp balsamic vinegar, season with salt and pepper if needed.
It has a fermented malty taste and a woody character that distinguish it from the light colored and fruity rice vinegar. Add onions; cook and stir until tender. Add vinegar, stirring to loosen any browned bits from pot. Lemon, paprika, and chicken with Swiss chard served over rice is a healthy meal you'll look forward to! Try a wilted Swiss chard salad or this Swiss chard and pea shoot salad.
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