Home-style recipe for fresh squid and mackerel in tomato sauce casserole

Cooking category: Stir-fry | Cuisine: Zhejiang cuisine

Ingredient category: Seafood | Taste: Salty and fresh

Suitable season: Autumn

Main ingredients: 1 fresh squid, 12 liang (about 480 g) mackerel

Auxiliary ingredients: 1 kohlrabi, 1 small onion, 2 fresh tomatoes, 1 clove garlic (minced), 2 tbsp ketchup, 3 tbsp salad oil, 1/4 tsp salt, a pinch of pepper, 1 tbsp shredded ginger, stock (or 1/2 cup water);

Seasonings: 1/4 tsp salt, a pinch of pepper;

Method:

1) Remove the head and innards from the fresh squid, peel off the purple membrane, rinse clean, and cut crosswise into 2 cm rings;

2) Rinse the mackerel clean, cut crosswise into large pieces, and marinate with the seasonings for a moment;

3) Slice the kohlrabi, peel and slice the onion, and cut the tomatoes into pieces;

4) Heat the salad oil over medium heat, stir-fry the minced garlic until fragrant, add the onion and stir-fry evenly, add the mackerel and squid and stir-fry evenly, finally add the kohlrabi, tomatoes, ketchup and stock, mix well, cover and cook until fully done, then season with salt and pepper and serve;

5) Before serving, sprinkle with shredded ginger, mix well and serve.