Grilled Spanish mackerel
Spanish mackerel is fatty and delicious.
By applying vinegar before grilling, the skin will not shrink. If you cut it after grilling, the skin will come off, so cut it into pieces before grilling.
By applying vinegar before grilling, the skin will not shrink. If you cut it after grilling, the skin will come off, so cut it into pieces before grilling.
How to make it
1
Cut the mackerel into sashimi-sized pieces and apply a moderate amount of vinegar to the skin
2
Place the mackerel skin-side down in a frying pan (medium heat) without oil and cook while pressing with your hands (about 30 seconds). When the skin is browned and about 1/3 of the meat is cooked through, transfer to a plate and it's done
material
-
- Fresh Spanish mackerel fillets.
- Appropriate amount
-
- vinegar
- Appropriate amount
[PR]
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