Ingredients
Main Ingredients (2-4 servings)
Seasonings
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.
🌾 Recommended Rice for This Dish
※HowToCook.JPが料理の特徴に合わせて選定しています。動画内でシェフが推薦したものではありません。
* Contains affiliate links
*This article contains Amazon affiliate links. We may earn a commission on qualifying purchases.
🍷 編集部おすすめペアリング
※HowToCook.JP編集部による提案です。動画内でシェフが推薦したものではありません。
シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す →クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
