Cherry & Dennis Recipes
Pan-Fried Mackerel with Ginger Soy Sauce
薑汁豉油香煎鯖魚
Recipe overview
Mackerel is pan-fried until crisp-skinned, then glazed briefly with ginger, soy and Shaoxing wine.
01
Ingredients
Main ingredients
- 600 g mackerel fillets
- 30 g ginger
Seasoning
- 1 tsp cornstarch
- 2 tbsp cooking oil
Sauce
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 80 ml water
Garnish
- 2 stalk spring onion
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- frying pan
- spatula
- tongs
- serving plate
03
Steps
Step 1
Dry mackerel
Pat mackerel fillets completely dry.
Step 2
Score the skin
Score skin three times without cutting deeply.
Step 3
Dust with cornstarch
Dust both sides lightly with cornstarch and rest 10 minutes.
Step 4
Prepare aromatics
Shred ginger and cut spring onion into sections.
Step 5
Mix soy sauce
Mix soy sauce, wine, sugar and water.
Step 6
Heat the pan
Heat pan over medium heat and add oil until shimmering.
Step 7
Fry skin-side down
Place skin-side down, press 10 seconds, then fry 4 minutes.
Step 8
Turn the mackerel
Turn and fry 2 to 3 minutes until just cooked.
Step 9
Remove fish
Transfer to plate skin-side up.
Step 10
Fry ginger
Fry ginger in remaining oil for 45 seconds.
Step 11
Reduce sauce
Pour in soy mixture and boil 1 to 2 minutes until slightly reduced.
Step 12
Glaze and serve
Spoon sauce beside and lightly over fish; add spring onion and serve.
Common mistakes
- Do not let the steamer or pan run dry; use the stated doneness cue.
Tips
Measure every ingredient before starting and follow the sequence exactly.
