Steamed mackerel in a slow cooker. Nail fungus - treatment of fungus with folk remedies

Steamed mackerel in a multicooker (Panasonic, Redmond, Polaris, Scarlet, Moulinex, Vitek and other models) is very tasty and healthy fish. The fish will keep large number useful substances. To prevent mackerel from tasting bland, use fish spices. Read how else mackerel can be cooked in foil. Below is a recipe for steamed mackerel in a slow cooker, which is very simple.

Ingredients for steamed mackerel in a slow cooker:

• 1 small mackerel,
• seasonings for fish,
• 4 multi glasses of water,
• salt.

Steamed mackerel in a slow cooker: cooking method

How to steam mackerel in a slow cooker? Before steaming mackerel in a slow cooker, it should be cleaned and rinsed well with running water. Dry the fish carcass with a napkin. If it is small in size, you don't have to cut it into pieces. Cut large mackerel into pieces.

Salt and sprinkle the fish with fish seasonings. If there is liquid smoke, you can flavor mackerel with it, then it will taste like hot smoked mackerel.

To make it simple dietary dish, do not use spices. Place the fish in a special baking bag. Leave it to soak in the seasonings for 5-10 minutes.

Pour four measuring cups into the removable multicooker pan. cold water. Place the mackerel in the bag into the steamer basket. Insert the basket with the fish into the slow cooker. Close the lid.

Select the “Steam” mode. Set the cooking time for steaming mackerel in the multicooker for 20 minutes. We recommend preparing salmon with potatoes. After the beep, remove the fish and cool. Bon appetit!

Steamed mackerel in a slow cooker - recipe delicious fish with video. Ingredients for steamed mackerel in a slow cooker: 1 small mackerel, salt, fish spices. Clean the fish and rinse with running water.

Mackerel is juicy and delicate fish, which always turns out successful and amazingly tasty, even if it is steamed.

It is worth noting that preparing such a dish is quite simple, so any housewife can certainly handle the preparation.

Getting ready this recipe using a multicooker, which will quickly and easily make the fish soft, tender, juicy and aromatic.

And if you coat it with spices before cooking, the fish meat will turn out so tender and tasty that you will definitely want to cook this recipe more than once.

Many modern housewives will agree that cooking fish using a slow cooker is very simple - especially if it is steamed.

IN in this case you will only need to prepare the fish by cleaning it from the insides, coat it with spices and put it in the multicooker bowl.

As you can see, this recipe is prepared quite quickly and simply, so you may want to keep this cooking option in mind, especially if you don’t have time to cook delicious and healthy food.

This fish can be served with any side dishes. For example, it could be boiled potatoes, stewed vegetables, pasta and cereals.

Fish with vegetables is especially tasty and healthy, which can also be steamed or stewed without oil.

Everyone knows that steamed dishes are especially healthy and juicy. Mackerel is no exception. Thanks to steaming, the meat turns out tender, soft and juicy, which is difficult to achieve when cooking in a frying pan.

That is why recipes for steamed mackerel have long won the hearts of many women who are accustomed to preparing quick but healthy dishes.

By the way, not many types of fish are successful these days. For example, many species (crucian carp, perch) fall apart when steamed.

In this case, the mackerel holds its shape perfectly, and also turns out to be especially tender and nutritious.

It is also impossible not to notice that when cooked in this way, the meat retains all the beneficial properties that mackerel is endowed with. And this is another advantage of steaming this product.

This dish is especially useful for children, since it does not contain oil, harmful substances and fat - such fish contains only tender meat, rich in phosphorus, vitamins and other substances.

The main thing is to serve it with the same healthy side dishes to make dinner truly tasty and nutritious.

To prepare, you will need a minimum of ingredients, so this recipe, in addition to its benefits, is also considered budget-friendly.

Cooking method

As mentioned earlier, preparing fish is quick and easy. Therefore, you can save energy and time, but at the same time, prepare excellent dinner for the whole family. Such a dish can hardly be presented at a formal table, but the household will be delighted.

A wonderful option for cooking mackerel in a steamed slow cooker
It is worth noting that steamed mackerel in a slow cooker is cooked without a single drop of oil, which is important in our time for tasty and healthy food.

As you know, doctors recommend eating fish and seafood at least 2 times a week. Regular use sea ​​fish allows us to compensate for the deficiency of iodine and polyunsaturated fatty acids that residents middle zone Almost all of Russia is observed. Let's listen to the advice of doctors and cook steamed mackerel in a slow cooker, in foil, to preserve the maximum of nutrients in it.

Mackerel is considered a rather oily fish, but even those who are worried should not be afraid of it extra pounds. Many nutritionists believe that fish oil practically does not settle in our fat depots, and its benefits are undeniable! Only those with allergies need to be careful when consuming our dish today, because both fish and lemon, which is very important in this recipe, are highly allergenic foods.

If allergies to fish and citrus fruits do not bother you, then feel free to cook and eat this dish! Mackerel in foil turns out very tasty, juicy, soft and tender in a slow cooker. You'll lick your fingers!

Recipe for steamed mackerel in foil.

What you need to take:

• One medium mackerel
• Half a lemon
• Half an onion
• Salt, black pepper

How to steam mackerel in a slow cooker:

Peel the onion and wash the lemon. Cut the onion and lemon into slices.

Defrost frozen mackerel quickly, under warm water. She does not like long defrosting and it is better not to defrost in the microwave. We cut off the head and tail from the fish and clean out the insides.

Cut the mackerel into pieces and place onion and lemon slices on top, add salt and sprinkle with black ground pepper. Wrap in foil.

Pour water into the multicooker to the bottom mark, place the mackerel wrapped in foil in the container and turn on the “steam” mode for 25 minutes. If the fish does not fit into the bowl, you can make two such rolls, or you can simply fold them in a circle.

After the signal, the mackerel is ready to steam in the multicooker! All the juice from the fish remains in the foil. As a result, the fish is not dry, and the multicooker pan is protected from the specific fishy smell.

Place the mackerel on a plate.

Let's cut it green cucumber and serve to the table.

For a side dish, you can boil the potatoes in a multicooker bowl. We get a complex duet dish.

Mackerel in a slow cooker in foil
Steamed mackerel in a slow cooker in foil

Steamed mackerel in a slow cooker

Leading a healthy lifestyle is now in fashion. Alcohol, cigarettes and fast food have long become things of no interest to anyone, except maybe a couple of people per hundred. The rest began to visit regularly gyms, swimming pools, lead an active lifestyle, consume a lot clean water and watch their diet.
What does it mean to eat right? This means that you need to give up everything fatty, salty, smoked and switch to steamed food. In vain many people believe that steamed dishes are devoid of taste and have nothing to do with traditional dishes. Here spices are ready to come to the rescue of every housewife. They can give a completely different, but at the same time exquisite taste, any dish.
In addition, in terms of time, multicooker dishes are much better than their so-called “colleagues”. You no longer need to monitor your food so that it does not burn or overcook, constantly stirring and turning pieces of meat, fish and vegetables. A multicooker is indispensable in every kitchen. Today we will cook steamed mackerel.

To prepare the dish we will need:

– approximately 1 kilogram of mackerel,
– spices for fish (we use only natural spices, without GMOs).

The mackerel should be thoroughly washed, the insides gutted and the heads removed.

By the way, if you love this fish, we also suggest you try baked mackerel in foil under delicious sauce from mustard and lime.

Cut the carcasses into pieces 3-4 centimeters thick (tails do not count)

Sprinkle the fish with a mixture of spices and leave to marinate a little for 15-20 minutes.
As spices for steamed mackerel in a slow cooker, you can use ground black, white and allspice, turmeric, dried garlic, lemon extract.

Now let's move on to the multicooker settings.
Any multi-cooker has a “steaming” function. Therefore, you need to pour water into the bowl, at least half a liter, but not more than half the volume of the bowl, otherwise the steamed products will simply cook in the multicooker.

Then you should place a steaming net and place the prepared mackerel on it.

Close the multicooker lid until it clicks. Use the “Menu” button to select the desired mode (in our case, “steaming”), and use the “settings” button to select the cooking time. The time can be set from 5 minutes in 5 minute increments. For mackerel, you can select a time of 25-30 minutes and press the “Start” button. After this, you can forget about cooking until the multicooker beeps that the steaming process is complete.

Our steamed mackerel in a slow cooker is ready.

It is best served with vegetables: fresh or stewed.

We also suggest you try nikumana pumpkin pies, which are also steamed.

Steamed mackerel in a slow cooker
A tasty and healthy dish that can enrich your menu during Lent, during a diet or on a regular day. Be sure to try it!

Before cooking mackerel in a slow cooker, the fish should be gutted and pitted very well. Since steamed fish turns out very tender and juicy, it can be cooked even for small children.

The mackerel needs to be thawed, the head and tail are cut off, carefully divided into two halves with a sharp knife and the backbone is removed. There are few bones in this fish, so cleaning it will not be difficult. There is no need to remove the skin from the fish, otherwise the mackerel will turn out a little dry.

Chop onions small pieces if you are using green onions, it also needs to be finely chopped with a knife.

Wash the carrots, peel and grate on a coarse grater.

Onions and carrots should be lightly fried; for this we use the “baking” or “frying” mode - depending on the model of your multicooker.

Cut the cleaned fish into medium-sized pieces and place them on top of the vegetables.

Before cooking mackerel in a slow cooker, you must prepare a sheet of foil - they will need to cover the steamer bowl. It is also best to marinate the fish in advance lemon juice. But if you are preparing a dietary dish, then you can do without lemon.

Place lightly fried vegetables and fish on a sheet of foil. For more juiciness, you can add tomato slices. Cut the tomato into thin rings and cover the mackerel pieces with them.

Salt the prepared products and add finely chopped fresh dill or parsley.

Mix sour cream with water and pour it over the food.

Now all that remains is to turn on the multicooker in the “steaming” mode and wait 20 minutes until the mackerel is ready. The mackerel recipe in a slow cooker can also be used to prepare other fish with vegetables.

If you want to cook more hearty dish, but it will be possible to cook the whole mackerel with potatoes. To do this, we clean the fish - cut off the head and tail and make small longitudinal cuts along the entire length of the carcass.

Place the fish in the middle of the bowl, and along the edges - potatoes, cut into four parts. Place two or three rings on top of the fish fresh tomato. Cook for 20-25 minutes - as soon as the potatoes are cooked, you can set the table.

A detailed recipe for mackerel in a slow cooker with a photo will help you choose the cooking option you like best. great dish. Bon appetit!

This is exactly the product that can always be found on the fish counter. Most often it is sold smoked. It can be recognized by its shiny, golden skin. Do you remember?

Mackerel is very healthy, but not enough fatty fish, which is incredibly easy to digest. It contains huge amount micro- and macroelements that have a great effect on the body. Why not enjoy this delicious and healthy dish one evening?

Today we will teach you how to cook mackerel in various options: with vegetables, in foil, with mayonnaise, steamed and even hot smoked fish. Want to try it? Believe me, all dishes turn out much tastier than in a restaurant or canteen. After all, you put your good mood and love into it.

Besides delicious dishes you can find a lot useful tips for every recipe. You will also see and learn how to choose a good and high-quality fish carcass. The list of our recommendations regarding the choice of products is not so long, so you can easily remember them and then apply them in practice.

The best sign of quality is live fish. It is in this form that we recommend purchasing it to be sure of its freshness.

If it is already dead, then pay attention to the color of the gills. They must be bright color or burgundy. If their color is already rather gray, brown or even black, then there is nothing to talk about.

The product should not have any aroma. Surprisingly fresh fish does not smell like fish, but gives off the aroma of river or sea ​​water. Any other strong smell of the product is a good reason to refuse to purchase.

The fish must have transparent and bulging eyes. If your eyes are dry, flat or cloudy, you should not buy them.

When you press on the mascara, you should feel its consistency. It should be dense and elastic, there should be no trace left behind by your finger, otherwise the product has already been frozen.

When buying frozen fish, check how long it has been stored. Here you need to remember that at 0 degrees it is stored for no more than two days, and at -5 for up to two weeks.

Knowing how to choose good mackerel high quality, you are provided with a delicious dinner or lunch. All that remains is to carefully read the recipes, which we have described in detail a little below and go shopping, and then go to the kitchen with good mood.

Mackerel in a slow cooker with vegetables

Cooking time

calorie content per 100 grams

How to cook:

1. Wash the fish, cut each into two parts. If it is whole, then first cut off the head and tail, remove the entrails and only then cut the carcass in half. The end result was four pieces;
2. Next, salt the product;
3. Turn on the multicooker in baking mode for 40 minutes;
4. Pour oil and put fish there, close the lid;
5. While she is “busy”, peel the onion and chop it;
6. Remove the peel from the carrots, wash and grate;
7. Peel the zucchini, rinse and also chop with a grater of any size;
8. After ten minutes of frying, turn the mackerel over and sprinkle onions, zucchini and carrots on top;
9. Close the lid and cook until the end of the program, that is, another thirty minutes;
10. After the time has passed, the dish is ready and you can immediately serve it with a side dish or use vegetables as a side dish.

Tip: as vegetables, you can add absolutely any vegetables that you like best or replace those that we used.

With mayonnaise, the dish turns out to be richer, richer, and, of course, higher in calories. So if you're ready to please your belly delicious mackerel, join us.

How long is it - 1 hour and 35 minutes.

What is the calorie content - 200 calories.

How to cook:

1. Wash the fish, remove the slippery film, cut off the fins, remove the head and tail;
2. Open the belly, gut the mackerel and wash it from the inside;
3. Wash on all sides, cut into portions;
4. Season the steaks with spices, knead them with your hands so that the spices get everywhere;
5. Peel the onion, wash and cut into half rings;
6. Add onion and citrus juice, knead all ingredients again;
7. Add mayonnaise and knead thoroughly with your hands again;
8. Leave the fish to marinate for half an hour;
9. Then place it in a multicooker and cook it in double boiler mode for 35 minutes;
10. Serve the finished mackerel hot.

Tip: when serving, the fish can be decorated with lemon slices or rings.

The recipe is similar to classic version(first recipe), where fish is baked with vegetables. Only here it is steamed, but despite this, it is very similar in calorie content. Try it!

How much time - 35 minutes.

What is the calorie content - 75 calories.

How to cook:

1. Wash the fish, cut off the tails, heads and fins;
2. Open the belly, remove the entrails, wash the mackerel and the inside;
3. Cut into portions and rinse thoroughly again;
4. Sprinkle with fish spices. If they do not contain salt, add it too;
5. Knead it with your hands to evenly distribute the spices.
6. Cover the multicooker bowl with a sheet of foil and place the fish in it;
7. Wash the lemon and cut it into rings;
8. Place a thin ring between the mackerel pieces;
9. Wash the tomatoes and cut into rings;
10. Place a tomato ring on each piece of fish;
11. Place washed greens on top;
12. Pour a few glasses of water into the multicooker and turn on the steamer mode;
13. Cook for twenty minutes;
14. Serve hot with your favorite side dish.

Tip: you can use absolutely any greenery you like. This could be onions, dill, parsley, basil, mint and so on.

Another easy option fish in a slow cooker. Minimum vegetables, but maximum taste. We advise you to see for yourself how tasty the dish is.

How much time - 55 minutes.

What is the calorie content - 72 calories.

How to cook:

1. Wash the fish, cut off the fins, remove the heads and tails;
2. Open the belly, remove the entrails and rinse the fish again;
3. Cut half a lemon into rings;
4. Peel the onion, wash it and cut into rings;
5. Remove the peel from the carrots, rinse and also cut into rings;
6. Rub the fish with pepper, salt and if you have your favorite spices, you can use them;
7. Place the fish on foil, sprinkle with the juice of half a lemon;
8. Place lemon, onion and carrot rings on the mackerel and around it;
9. Wrap the mackerel in foil and then take another sheet of foil to wrap the fish in a second layer;
10. Bake fish in a slow cooker for 40 minutes;
11. Remove the finished fish and carefully unfold it so as not to lose the juice;
12. Pour the juice over the fish and serve.

Tip: when serving, it is better to remove the lemons and cut them fresh for the dish, so it will have a more appetizing appearance.

Exactly that one smoked fish, which is sold in the supermarket. But when buying it, it’s worth thinking about the conditions under which this mackerel was cooked, and isn’t it better to cook it at home yourself?

How much time - 50 minutes.

What is the calorie content - 120 calories.

How to cook:

1. Rinse the raw carcass with running water, if necessary, cut off the fins, head and tail;
2. Sprinkle the fish with salt, pepper and other spices to taste;
3. Rub all the spices with your hands so that they are well absorbed and give their taste and aroma;
4. Pour liquid smoke over the mackerel;
5. Next, place the fish in the baking sleeve;
6. Boil a liter of water and pour it into the multicooker bowl;
7. Place the fish in a bowl in which food is usually steamed;
8. In steam mode, cook mackerel for twenty minutes;
9. Then remove the bowl and place the mackerel on the bottom of the multicooker;
10. In baking mode, cook the fish for another twenty minutes;
11. After the time has passed, you can take it to the table.

Tip: it is better for the fish to cool in a closed bag.

So that the fish has a pleasant golden brown crust on all sides, it can be turned over once in the middle of cooking. This, of course, does not apply to the recipe for steamed mackerel, in foil and the last option - hot smoked mackerel.

Depending on the power of your slow cooker, you may need to adjust the cooking time or method. That is, for example, if you are cooking fish with vegetables, you can reduce the cooking time or add water so that the vegetables do not burn.

When cleaning the insides of fish, it is imperative to cut out the black films, otherwise finished form they will add bitterness to the dish.

Another good addition to mackerel is rosemary and a few cloves of garlic. Such products can be placed on the fish in foil and steamed. It will turn out incredibly delicious!

Be sure to cook the mackerel in the slow cooker as soon as you have an extra hour of time. You won't regret it! Tender fish meat, full useful elements and vitamins will appeal to every family member, including the little ones. Supplement the fish with vegetables, your favorite side dish of root vegetables/porridges, fresh salad, vegetable slicing or simply serve with bread or pita bread. It will be delicious!

Mackerel is extremely healthy, rich in many microelements and vitamins. And if you cook mackerel in a slow cooker, it does not lose useful properties. In this article you will find 9 different recipes, each of which has its own characteristics in cooking technology and a set of ingredients. Mackerel can be cooked with potatoes or vegetables, in sour cream or butter, you will be amazed fish cutlets, rolls and canned food. Each dish is prepared according to original recipes and you can be sure that your guests will appreciate your efforts.

Steamed mackerel in a slow cooker

Fish prepared in this way is perfect for feeding children, as well as for people who are on a diet. When cooking using this technology, you can be sure that mackerel does not lose its beneficial properties, and thanks to the seasonings, it turns out tasty and aromatic.

Components:

• 1 fish carcass;
• 1 lemon;
• 1 onion;
• spices.

Preparation:

If you defrost purchased fish, do not fill it with water under any circumstances. It should defrost when room temperature.

1. Clean the mackerel, cut off the head, chop in portioned pieces.
2. Rub the carcass with seasonings.
3. Cut the onion and lemon into rings.
4. Place the mackerel in a steaming tray and add onion and lemon to it. Turn on the “Steam” mode for half an hour.

Serve with chopped herbs.

Recipe with potatoes

Mackerel with potatoes is incredibly tasty and filling. This dish is perfect for a full lunch - your family will be delighted.

Components:

• 2 fish carcasses;
• 1 kg of potatoes;
• 2 onions;
• 2 carrots;
• 70 ml mayonnaise;
• sunflower oil;
• spices.

Preparation:

1. Cut the onion into rings, grate the carrots. Pour oil into a bowl and sauté vegetables in it.
2. Cut the potatoes into slices, place them on the vegetables and sprinkle with spices.
3. We clean the carcasses and cut them into portions. Place them in a bowl and fill with mayonnaise. Turn on the “Quenching” mode for half an hour.

When preparing lunch for children, replace mayonnaise with sour cream - the dish will be more tender and much healthier.

In vegetable marinade

Mackerel with vegetables is incredibly appetizing; vegetables highlight the taste of the fish and create a noble tandem with it. The dish is perfect for a dinner party - your guests will be delighted with the culinary skills of the hostess.

Calories: 784.99
Proteins/100g: 13.06
Carbohydrates/100g: 1.82

Whatever one may say, steamed mackerel in a slow cooker, the recipe with a photo of which we offer, turns out appetizing and tasty. By price category something between economical hake and noble salmon.
Cooking takes a minimum of time, which is very important for those who want to quickly prepare a full, healthy dinner. I always take the fish out of the freezer in the morning, and then in the evening, when I come home from work, I cut it up and put it in the slow cooker. Some people make herring according to the same recipe, but it has many bones, so the effect is not the same. For our family of three people, one is usually enough for one dinner. average fish, but I often make two at once and then just reheat the next day in microwave oven, although it goes well and is cold. It also turns out very tasty, but today we are preparing it according to the proposed recipe.
You don’t need many ingredients other than the fish itself, but let’s write them down for accuracy in preparation.

What you will need:
- 2 fresh frozen mackerel,
- 0.5 lemon,
- salt, pepper to taste,
- dill - a couple of sprigs,
- bay leaf,
- green onions for serving,
- food foil.

How to cook at home

Rinse the defrosted mackerel with cold water.



Cut the fish with a sharp knife, then cut each piece from the bottom along the belly and remove the intestines. Let's clear our head as well. It is better to make the pieces not very thin.



Let's prepare the foil, place it in a container for steaming so that there are no holes at the bottom, then the juice will not leak out and the mackerel will be soft.





Salt and pepper the fish pieces in a bowl. Place the pieces of mackerel on top of the foil, but so that they are not in two layers. Between them we put laurel fox and sprigs of dill.



Cover the fish well with foil, bending it along the edges so that the juice does not leak out.



Pour 0.5 liters of water into the multicooker pan, place a container with fish on top and set the “Steam” mode for 35 minutes. If you cut the fish thinly or you only have one, 25 minutes of cooking will be enough. Close the lid tightly and prepare the rest of the dishes for dinner.



When the mackerel is ready, put it on a dish as if “assembled” and place thin slices of lemon between the pieces, and you can sprinkle green onions on top.
Mackerel is still a fish and some people smell it even in ready-made version may not be very pleasant. If so, then the lemon should be added along with the spices before cooking. In this case, the fish will have a pleasant sour taste, and no smell!





If you don't like the sour taste in fish, then another excellent option There will be a wine marinade. An hour before cooking, place the already defrosted mackerel in a shallow bowl and pour wine on top, half a glass is enough. Let it lie there for half an hour, then turn it over so that the other side is soaked in the wine that has flowed down. Now the fishy smell is definitely not scary! We also recommend that you pay attention to the recipe.