Cherry & Dennis Recipes
Japanese Salt-Grilled Mackerel
日式鹽燒鯖魚
Recipe overview
Japanese salt-grilled mackerel uses salt to highlight the fish, cooking crisp skin and opaque moist flesh before serving with grated radish and a little soy.
01
Ingredients
Main ingredients
- 4 piece mackerel fillets
Seasoning
- 2 tsp salt
- 1 tsp cooking oil
Garnish
- 200 g white radish
- 1 tbsp light soy sauce
02
Tools
- knife
- cutting board
- ridged grill pan
- tongs
- bowl
- measuring spoons
- timer
03
Steps
Step 1
Check bones
Check four fillets and remove pin bones.
Step 2
Score skin
Make three shallow cuts in each skin.
Step 3
Salt both sides
Season both sides of four fillets with 2 tsp salt.
Step 4
Rest
Rest salted fish for 10 minutes.
Step 5
Blot dry
Blot all surfaces dry.
Step 6
Preheat pan
Oil the grill pan with 1 tsp oil and preheat 2 minutes.
Step 7
Grill skin side
Grill skin-side down for 5 minutes.
Step 8
Turn and cook
Turn once and grill 4 minutes.
Step 9
Check doneness
Confirm 63°C, opaque flesh and easy flakes at the thickest part.
Step 10
Grate radish
Peel and grate 200 g white radish.
Step 11
Plate
Plate mackerel with grated radish.
Step 12
Serve with soy
Serve with 1 tbsp soy sauce.
Common mistakes
- Wet skin will not crisp.
- Frequent turning breaks the fillets.
Tips
Cook skin-side first to render fat.
Grate radish just before serving.
