Japanese Spanish Mackerel Recipe

Spanish mackerel: Fresh fillets of this flavorful fish are the star of the dish.

Soy sauce: Adds a salty, umami-rich flavor to the sauce.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce.

Sugar: Enhances the sweetness of the sauce.

Vegetable oil: Used for frying the mackerel fillets to a perfect golden brown.

When cooking mackerel, make sure the skin side is down first in the frying pan. This helps to render the fat and achieve a crispy texture. Additionally, when pouring the sauce over the fish, tilt the pan slightly to ensure even coating and absorption.

• Spanish mackerel - Substitute with salmon: Salmon has a similar fatty texture and rich flavor, making it a good alternative for mackerel.

• Spanish mackerel - Substitute with sardines: Sardines offer a comparable oily texture and strong taste, suitable for recipes calling for mackerel.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor to soy sauce.

• Soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option that mimics the salty and slightly sweet profile of soy sauce.

• Mirin - Substitute with sake and sugar: Mixing sake with a bit of sugar can replicate the sweet and tangy flavor of mirin.

• Mirin - Substitute with rice vinegar and sugar: Rice vinegar combined with sugar can mimic the sweetness and acidity of mirin.

• Sugar - Substitute with honey: Honey can provide a similar sweetness and slight floral note as sugar.

• Sugar - Substitute with maple syrup: Maple syrup offers a natural sweetness with a hint of caramel flavor, making it a good alternative to sugar.

• Vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties to vegetable oil.

• Vegetable oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil that works well for cooking and has a high smoke point.

• Allow the mackerel to cool to room temperature before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled mackerel fillets to an airtight container. If you don't have one, wrap each fillet tightly in plastic wrap, then place them in a resealable plastic bag.
• For added protection, especially if you plan to store the mackerel for more than a day, consider placing the wrapped fillets in a second layer of aluminum foil.
• Label the container or bag with the date so you can keep track of how long the mackerel has been stored.
• Store the mackerel in the refrigerator if you plan to consume it within 2-3 days. Place it in the coldest part of the fridge, usually the back.
• If you need to store the mackerel for a longer period, place the wrapped fillets in the freezer. They can be frozen for up to 2 months without significant loss of quality.
• When ready to use, thaw the mackerel in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the mackerel gently in a pan over low heat, or enjoy it cold in a salad or sushi dish.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover mackerel on a baking sheet lined with aluminum foil.
  3. Lightly brush the fish with a bit of vegetable oil to keep it moist.
  4. Cover the fish with another piece of foil to prevent it from drying out.
  5. Bake for about 10-15 minutes, or until heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the mackerel fillets in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until thoroughly heated.

• Microwave Method:

  1. Place the mackerel fillets on a microwave-safe plate.
  2. Cover the fish with a microwave-safe lid or another plate to trap steam.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook.
  4. If needed, continue microwaving in 30-second intervals until heated through.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming basket.
  2. Bring water to a boil.
  3. Place the mackerel fillets in the steaming basket and cover.
  4. Steam for about 5-7 minutes, or until the fish is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly brush the mackerel fillets with vegetable oil.
  3. Place the fillets in the air fryer basket.
  4. Air fry for about 5-7 minutes, or until heated through and slightly crispy.

• Mixing bowl: Use this to combine the soy sauce, mirin, and sugar into a smooth sauce.

• Frying pan: This is essential for cooking the mackerel fillets evenly on both sides.

• Spatula: Helps in flipping the mackerel fillets without breaking them apart.

• Measuring spoons: Accurate measurement of soy sauce, mirin, and sugar ensures the right balance of flavors.

• Stove: Provides the heat source for cooking the mackerel and reducing the sauce.

• Serving plate: Use this to present the cooked mackerel fillets attractively.

• Rice cooker: Ideal for preparing a side of rice to serve with the mackerel.

Prepare the sauce ahead: Mix the soy sauce, mirin, and sugar in advance and store in the fridge.

Preheat the pan: Heat the vegetable oil while prepping the mackerel fillets to save time.

Use a timer: Set a timer for cooking each side of the mackerel to ensure even cooking without constant checking.

Cook rice simultaneously: Start cooking your rice while preparing the fish to have everything ready at the same time.