Cooking… 煮緊…
Cooking… 煮緊…
0 of 6 ready
Shopping:3 supermarket·1 world-foods aisle·1 Japanese shop
Prep 5 min·Cook 10 min·Rest 20 min
Brush the mackerel with sake, sprinkle both sides evenly with salt and leave in the fridge for 20 minutes.
4 Mackerel fillets, skin on, pin-boned1 tbsp Sake1 tsp Salt
Wok-chan's tip鑊仔貼士
Salting draws out water and fishy smell and firms the flesh.Pat dry with kitchen paper. Score the skin with 2–3 shallow cuts. Heat the grill to high and line the tray with foil.
4 Mackerel fillets, skin on, pin-boned
Grill skin-side up, about 8 cm from the heat, for 6–8 minutes until the skin is blistered and browned and the flesh is opaque. No need to turn.
4 Mackerel fillets, skin on, pin-boned
Serve with a mound of grated mooli drizzled with soy, and lemon wedges, alongside rice and miso soup.
80 g Mooli, finely grated1 tsp Japanese soy sauce2 Lemon wedges
Ready? Let's cook it step by step!
Level 1 · Easy
No special skills. Few steps, everyday tools. A first-time cook can do it.
Fry skin-side down in a lightly oiled non-stick pan (or on baking paper) over a medium-high heat for 4 minutes, then 1–2 minutes on the flesh side.
Best fresh. Leftover flakes are good in onigiri.
Mackerel fillets salted, then grilled until the skin blisters and the flesh is juicy, served with grated mooli and lemon. Simple, cheap and very Japanese.
Level 1 · Easy
No special skills. Few steps, everyday tools. A first-time cook can do it.
Air-fry skin-side up on a piece of baking paper at 200°C for 8–10 minutes.
Oven