Spanish mackerel fillet (boneless, skinless, sashimi-grade)8 oz
soy sauce1 tbsp
mirin2 tbsp
garlic clove1 clove
grated ginger½ tsp
ground black peppera pinch
all-purpose flour or cornstarchfor coating the fish before frying~2 tbspest.
cooking oil¼ cups
saltto taste
rice syrup (or sugar, optional)adds sweetness and shine; can be skipped~½ tbspest.
sesame oil
1 tsp
chopped green onion~2 tbspest.
sesame seeds~1 tbspest.
Steps
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1
Mix together the soy sauce, mirin, minced garlic, grated ginger, and a pinch of black pepper to make the marinade.
2
Add the mackerel fillet to the marinade, coating both sides well, and let it marinate briefly.
3
Remove the marinated fish and coat both sides evenly with flour (or cornstarch); keep the leftover marinade for later — do not discard it.
4
Heat the oil in a pan and pan-fry the fish until one side turns golden brown and crispy, then flip and fry the other side the same way.
5
Sprinkle a little salt over the fish so it pairs well with rice, then discard the excess oil from the pan.
6
Pour the reserved marinade back into the pan, optionally adding a little rice syrup or sugar for sweetness and shine (or skip it), then turn up the heat until the sauce bubbles and thickens.
7
Return the fried fish to the pan and coat both sides in the thickened sauce.
8
Turn off the heat and drizzle with a teaspoon of sesame oil for extra aroma.
9
Finish by garnishing with chopped green onion and sesame seeds.
PrimedTableBETA
