Grilled mackerel
By using sugar and salt to firm up the mackerel, excess moisture is removed, and the fishy smell is surprisingly removed
How to make it
1
Place [A] in a large tray, place the mackerel skin-side down, sprinkle the same amount of [A] on top, and leave for about 30 minutes
2
After wiping off excess moisture from the mackerel, make small cuts in the skin and fry in a frying pan with heated salad oil until the skin side is golden brown
3
Once both sides are cooked, place on a plate, garnish with grated daikon radish and kabosu, and drizzle with dark soy sauce to finish
Ingredientsfor 2 people
-
- mackerel
- 2 slices
-
[A]
- salt
- 1 tsp
-
- sugar
- 1/2 tsp
-
- Salad oil
- 1 tablespoon
-
- For finishing grated daikon radish
- Appropriate amount
-
- For a kabosu finish
- Small amount
-
- For dark soy sauce finish
- Small amount
[PR]
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