Steps

1. Remove any small bones from the center of the belly of the Horse Mackerel (2 fish) using tweezers.
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2. Season the mackerel with salt (a pinch) and cooking sake (rice wine) (1 tsp) all over, and let it sit for 5 to 10 minutes.
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3. In a bowl, combine 1 egg and grated cheese (1 tbsp) and mix to create a beaten egg mixture.
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4. In a separate bowl, combine ketchup (2 tbsp), mayonnaise (2 tbsp), sugar (1 tsp), Worcestershire sauce (1 tsp), and curry powder (1/3 tsp) (or 1/2 to 2/3 tsp if preferred), and mix to create the sauce.
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5. After letting the mackerel sit for 10 minutes, pat the surface dry with a paper towel.
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6. Sprinkle salt and pepper (a little) on the dried mackerel and cut each fish into about 3 pieces.
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7. Coat the cut mackerel pieces with all-purpose flour (1 tbsp).
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8. Heat vegetable oil (to taste) in a frying pan over medium heat.
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9. Once the pan is hot, dip the flour-coated mackerel pieces into the beaten egg mixture and place them in the frying pan, skin-side down.
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10. Once the skin is golden brown and the fish is heated through, flip the mackerel pieces.
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11. Reduce the heat to medium-low, cover with a lid, and steam for 2 minutes. [This is the key!] Steaming makes the fish tender and fluffy.
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12. When one side is steamed and both sides have a golden brown color and the fish is cooked through, it's ready. If it's not cooked through yet, cover and cook both sides.
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13. Arrange the cooked mackerel on a plate.
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14. Serve with the prepared spicy aurora sauce drizzled over the top.
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