Grilled Spanish mackerel
Spanish mackerel is fatty and delicious.
Applying vinegar before grilling prevents the skin from shrinking. Since the skin will come off if you cut it after grilling, cut it before grilling.
Applying vinegar before grilling prevents the skin from shrinking. Since the skin will come off if you cut it after grilling, cut it 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
-
- Spanish mackerel fillets. Fresh ones.
- Appropriate amount
-
- vinegar
- Appropriate amount
[PR]
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