From my kitchen in Japan
In Japan, fish is often cooked in a dedicated grill or over charcoal, but at home I use a frying pan here because it is easier and still practical.
Ingredients
- Salted mackerel3 pieces
- Sake50 ml
- Vegetable oil2 tbsp
How to make it
- Pour sake over the mackerel and let it stand for about 5 minutes, then pat dry.
- Heat oil in a frying pan and cook the fish over medium heat, starting skin-side up.
- Cook about 4 minutes, turn, and cook about 4 minutes more, adjusting for thickness and doneness.
- Serve with grated daikon and soy sauce or lemon if you like.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro