How to make Grilled Mackerel with Seasoned Mackerel
This is the rib that my mom used to make when I was young. Put starch on the mackerel, bake it crispy, and pour the sauce on it! It's simple to make, but it tastes really good. It's like a rice thief.
1 serving
Within 30 minutes
하이디랑
Ingredients
  • Mackerel
    1/2ea
  • potato starch
    2TS
  • Cooking oil
    5TS
  • Red pepper
    1ea
  • thick soy sauce
    2TS
  • kelp broth
    2TS
  • Scallions
    2TS
  • crushed garlic
    1TS
  • chopped ginger
    0.5ts
  • Sugar
    0.5TS
  • Sesame oil
    1TS
  • Sesame
    1TS
  • ground pepper
    suitably
Cooking Steps
STEP 1/9
Chop red pepper diagonally and chop garlic and ginger.
STEP 2/9
2 tablespoons of thick soy sauce, 2 tablespoons of kelp stock, 2 tablespoons of chopped green onion, 1 tablespoon of minced garlic, 0.5 tablespoon of chopped ginger, 0.5 tablespoon of sugar, 3 tablespoon of plum syrup, 1 tablespoon of sesame oil, 1 tablespoon of pepper.
STEP 3/9
I stirred it well and made the sauce. You can replace it with 2 tablespoons of water instead of kelp stock.
STEP 4/9
After defrosting frozen mackerel, wash it in running water and cut off the fins. Make a 1cm deep cut on the mackerel. I used unsalted mackerel, but if it's seasoned, put it in rice water to remove the saltiness.
STEP 5/9
Put starch powder on the front and back of the mackerel.
STEP 6/9
Heat 5 tablespoons of cooking oil in a frying pan.
STEP 7/9
Adjust the heat over medium-low heat and add mackerel. You have to put the back of the mackerel up so that the mackerel doesn't get messy when you turn it upside down.
STEP 8/9
Bake the mackerel back and forth until golden.
STEP 9/9
Put the grilled mackerel in a bowl and pour the sauce on it. Crispy mackerel is so delicious with sweet and salty liver.
Starchy mackerel burns quickly over high heat, so grill it over medium-low heat until golden brown.
Cooking review
5.00
score
  • 640*****
    score
    I succeeded in getting a nice dinner. You cleared two bowls of rice for your husband and son
    2023-07-08 21:28
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