The first time we had grilled mackerel, we were in the cafeteria at Mitsuwa Marketplace. To be honest, we wanted to order ramen, but we opted for the grilled mackerel to stay on our low-carb diet. And that kids, is how I met your m(ackerel) LOL
Mackerel is a delicious and affordable dish that is as simple as it gets. Every time we eat this we’re surprised that such a small fish could make us full! It may be small but about 90% the fish is edible. If you’re not used to eating small bones, you can easily pick them out.
Its meaty, flaky texture and fresh, mild taste pairs well with basically any side dish, such as miso soup, rice, salad, or grilled vegetables. We ate this with grilled mussels and miso soup, and it was so much fun cooking together!
Sliding is for DM’s, not for skewers
Flat metal skewers work best because there is less friction while skewering. Also, mackerel is very small, so thin metal won’t cause big damage to the fish. If you decide to use wood skewers, make sure to soak them in water for 30 min prior to grilling, and be careful not to tear apart the fish.
Japanese Style Grilled Mackerel
Equipment
- lighter fluid
- small grater
Ingredients
- 2 whole mackerel filleted
- 2 tbsp sake cooking grade
- kosher salt
- 1/2 lb daikon grated
- 1 whole lemon sliced
Instructions
- Douse the mackerel fillets with 1/2 tbsp sake for each piece. Sprinkle each side with a pinch of kosher salt.
- Let rest for 20 min.
- Skewer the fillets. Grill 5 min on skin side, flip, then cook 3 min on the other side.
- Serve with grated daikon and lemon wedge.
Notes
- If you don’t have a grill, don’t worry! Bake in the oven, skin-side down, at 400 deg F for 20 min or until golden brown.
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