Grilled mackerel

Japanese food
Seafood side dishes
Tamura Takashi
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Using sugar and salt to scrub the mackerel, it will release excess water and remove the fishy smell incredibly.
Cooking time: 40 minutes
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How to make it
1

Place [A] on a large pad and place the mackerel with the skin facing down. Sprinkle the same amount of [A] on top and leave for about 30 minutes.

2

After wiping off any excess water from the mackerel, make a fine cut into the skin and cook salad oil in a heated frying pan until it is browned.

3

Once both sides are cooked, place on a plate, add grated radish, puffer and pour in some dark soy sauce and you're done.

Ingredients for 2 people

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