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Thursday, June 23, 2011

Broiled Mackerel


Japanese cuisine is one of those cuisines where things are kept as simple as possible because they want to focus on the best quality ingredients.  Now I don't know if something like broiled mackerel is considered a Japanese cuisine, but it fits the criteria.  Simple.  Basic.  Something where you really taste the star ingredient.

To make broiled mackerel is very simple.

What you'll need is simply:
1 whole mackerel (or two mackerel fillets)
Sea salt & black pepper
Unagi sauce (optional)


Salt and pepper both sides of the mackerel fillet and preheat a toaster oven to broil for at least 10 minutes.  Make sure the rack is on the broil level.  Cut the fillets in half if desired.  Spray the baking tray if necessary.  The mackerel itself has enough oil so you don't need to add anymore oil flavor into it.  However, I do like to lightly spray the skin side to crisp the skin up even more.

After the oven has preheated, broil the fish skin side down for 3 minutes.  After 3 minutes, flip the fish over and broil for another 3 minutes.  Cooking time will vary depending on the thickness of your mackerel fillet.

Take it out of the oven and add unagi sauce if desired.  Eating it plain works as well just as well.  If you want to create a more authentic experience, you can create a sauce that consists of 1/2 cup soy sauce and mirin, a tablespoon of sugar, 1/2" knob of grated ginger.  Bring it up to a boil and let cool before serving.