Sautéed with Maitake Frit

Use fresh Spanish mackerel that can be eaten raw. Make a slit in the skin and sprinkle salt and white pepper on both sides

Loosen the maitake mushrooms along the fibers, being careful not to break them apart too much as they tend to crumble easily

Coat the maitake mushrooms lightly with plain flour and fry in oil heated to about 170°C. Stir with a slotted spoon to ensure the oil is evenly distributed. Once the oil bubbles have settled, remove from the pan and place on a wire rack. Frying time should be around 1 minute 30 seconds

To make the balsamic vinegar sauce,
put the balsamic vinegar in a small saucepan and heat it over medium heat. Once it has reduced to about half its original volume, remove it from the heat, add the lemon juice, olive oil, salt, and white pepper, and mix well.

Lightly coat the skin side of the Spanish mackerel with plain flour. Heat a frying pan with olive oil over high heat and once it is hot enough, add the Spanish mackerel. Cook the skin side first, for about 1 minute until the skin is crispy, then flip it over and cook for another 30 seconds. You want the center to be rare, so the key is to only cook the outside quickly

Lay out some aluminum foil and arrange the Spanish mackerel on top, then wrap in the foil. Place on a tray, then on top of a frying pan, cover with a bowl or something similar, and cook slowly using the residual heat. It is best to keep the internal temperature at 50-60°C. Leave it as is for 5-10 minutes

Sprinkle salt and white pepper on the fried maitake mushrooms and spread them on kitchen paper to drain the oil thoroughly

Place the mackerel on a baking tray and place in a preheated oven at 200°C for 30 seconds to 1 minute. Once the surface is warm, it's ready

Transfer the mackerel to a plate and top with the maitake mushrooms. Pour the balsamic vinegar sauce over it, and finish with Italian parsley, lemon juice, and olive oil