This is part 1 of 2 – Mackerel Series
I realized that mackerel tastes a lot like milkfish, but with a lot less bones. You can actually eat the bones! (Except the main one along the middle, of course)
This whole process takes about 10mins. Srsly.
PS; wash hands with stainless steel soap after handling!
- 1 filet of Saba mackerel
- 3 tbsp high-temp oil
- 1 tbsp flour
- 1 tbsp korean curry powder
- to taste Salt & pepper
- Splash mirin
Have your fish monger butterfly-cut your mackerel. Cut off the head and tail, then cut into 2. See part 2 of 2 for another mackerel recipe 🙂
Rinse, pat dry, and spread a splash of mirin or sake to remove the fishy smell. Pat dry again. If you can soak the fish in mirin for 10mins, that would be ideal, but not necessary.
Gently score the skin in a criss cross pattern. This will prevent curling. Add salt & pepper to both sides.
Combine the flour and curry powder on a plate. Coat fish and shake off any excess flour. I used this korean curry powder:
Light up your pan on a med-high flame until oil is hot. Place fish skin side down. Cook for 2-3 mins until crust is formed. Switch heat to med-low until fish is fully cooked through. Roughly 8 mins, give or take.
Serve w steamed rice and your favorite side dish. Enjoy!
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