Salt Grilled Mackerel Recipes

SALT-BROILED MACKEREL

Steps:

• Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals. Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet). Let rest for 30 minutes.
• Heat the broiler, with the heat source within 4 inches of the broiling rack. Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes. Rinse the fillets and pat them dry.
• When the pan is hot, put the fillets on the rack, skin side up. Broil, carefully turning once about 3/4 of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes. Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.

GRILLED SALTED MACKEREL

Steps:

• Make sure the mackerel has been cleaned and fillet into two pieces.
• Rub in the cooking sake on each side of the fillets.
• Sprinkle salt liberally on both sides of the fish.
• Let it marinate for 15-20 minutes.
• Grate the daikon radish while waiting and set aside.
• Dry off the fish with a kitchen paper towel.
• Put a frying pan on medium-high heat. Once it's hot, add the oil.
• Place the fish skin-side on the pan first. Cook 8-10 minutes.
• Flip the fish and continue cooking for another 8-10 minutes.
• Place each fillet on its own plate and scoop a serving of daikon on the side. Add soy sauce to the daikon as needed.