STEP 1/14
Please prepare a high-quality mackerel marked with the Seafood From Norway mark.
STEP 2/14
Wash eggplant, carrot, zucchini and perilla leaves clean.
STEP 3/14
Put Norwegian mackerel on a pan, apply cooking wine, and take a spoonful of turmeric or curry powder.
Cover and cook over low heat for 2 to 3 minutes before turning over.
STEP 4/14
While the fish is being cooked golden, chop all the vegetables into long pieces with a shredder, then cook them lightly in a heated pan with only "eggplant" and pepper powder and salt.
STEP 5/14
Place 1 cup of meatball sauce in a bowl for oven or microwave.
STEP 6/14
Cut the well-cooked mackerel in half.
STEP 7/14
Place eggplant in bowl lightly coated with meatball sauce.
Shape carrots, zucchinis, and perilla leaves in the same way.
STEP 8/14
Place well-done mackerel on top.
STEP 9/14
Please fill the remaining mackerel, too.
STEP 10/14
Fill the empty space in order of eggplant, zucchini, carrot, and perilla leaf.
STEP 11/14
Add a spoonful of meatball sauce in the middle and sprinkle with plenty of mozzarella cheese.
STEP 12/14
*When using the oven
Sprinkle lightly with oil and bake at 160 degrees for about 12 minutes.
STEP 13/14
*When using a microwave
Cover with plastic wrap and heat for about 3 minutes.
STEP 14/14
Cut it into four and eight pieces with scissors in the middle and enjoy it with meatball sauce.
I'm done with the light and healthy mackerel mille-feuille lasagna.