A recipe for fluffy and juicy salt-grilled mackerel that's easy to make in a frying pan. The skin turns out crispy and fragrant, while the flesh remains moist and tender. With a simple extra step, you can enjoy a gourmet taste. Give it a try!
Ingredients
Main Ingredients (2-4 servings)
- Mackerel fillets 4 pieces
- All-purpose flour (as needed)
- Grated daikon radish 200g
- Shiso leaves 2-3 leaves
- Sudachi lime 1/2 piece
Seasonings
- Salt (to taste)
- Vegetable Oil 2 tbsp
- Soy Sauce (to taste)
Steps
- Make parallel cuts on the skin of the mackerel fillets, following the direction of the fish. Make alternating cuts from both sides. [This is the key!] Making cuts ensures even cooking and prevents the flesh from curling up when grilled.
- Sprinkle salt (to taste) on both sides of the mackerel. Gently rub the salt into the flesh through the cuts. [This is the key!] If you have time, let it sit for a while, then pat dry any excess moisture with a paper towel. Moisture can cause fishy odors, so patting it dry will result in a more delicious dish.
- Lightly coat both sides of the mackerel fillets with all-purpose flour (as needed), then tap off any excess flour, pressing it onto the flesh. [This is the key!] Coating with flour prevents the skin from peeling off, resulting in a crispy, fragrant finish and helps to lock in the umami.
- Heat 2 tbsp of Vegetable Oil in a frying pan over medium heat.
- Place the mackerel skin-side down in the heated frying pan. Grill with the intention of cooking mostly on the skin side. Use the side of the pan to grill the bony parts, cooking them from multiple angles for a 3D effect. [This is the key!] While the boneless parts are flat and don't require as much attention, use the pan's edge to grill the sides of the bony parts as well. Periodically change positions to ensure even cooking.
- When the edges of the flesh start to turn white and the pink parts have almost completely turned white, it's time to flip.
- Once the skin is nicely browned, flip the mackerel. Be careful not to overcook the flesh side, as it can become dry. [This is the key!] The flesh on the bony parts is thicker, so it's best to flip it slightly later than the thinner parts.
- Remove the pieces that are cooked through, starting with the thinner parts of the flesh.
- Plate the mackerel and serve with 200g of grated daikon radish, 2-3 shiso leaves, and 1/2 sudachi lime.
- Drizzle with soy sauce (to taste) as a finishing touch.
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