Ingredients with Measurements:
- 2 whole mackerel, cleaned and scaled
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons brown sugar
- 1 tablespoon grated ginger
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Aluminum foil
- Basting brush
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, and grated ginger.
3. Season the mackerel with salt and pepper, then brush both sides with the soy sauce mixture.
4. Place the mackerel on the grill or grill pan, skin-side down. Grill for 5-7 minutes on each side, or until cooked through.
5. While the mackerel is grilling, wrap the green onions in aluminum foil and place on the grill to cook for 5-7 minutes.
6. Once the mackerel and green onions are cooked, remove from the grill and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-14 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
2 servings
Nutritional information:
Calories: 380
Fat: 15g
Protein: 47g
Carbohydrates: 9g
Fiber: 1g
Sugar: 7g
Sodium: 1300mg
Substitutions for ingredients:
- Any type of fish can be used instead of mackerel.
- Rice vinegar can be used instead of mirin.
- Honey can be used instead of brown sugar.
- Scallions can be used instead of green onions.
Variations:
- Add sliced garlic to the soy sauce mixture for extra flavor.
- Top the grilled mackerel with chopped cilantro and lime juice for a Mexican twist.
- Serve the grilled mackerel with a side of steamed rice and sautéed vegetables.
Tips and tricks:
- Make sure to oil the grill or grill pan before cooking to prevent sticking.
- Baste the mackerel with the soy sauce mixture while grilling for extra flavor.
- Use a fish spatula to flip the mackerel to prevent it from falling apart.
Storage instructions:
Leftover grilled mackerel can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the mackerel in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the grilled mackerel on a bed of steamed rice with the grilled green onions on top.
Garnishes:
Garnish with chopped cilantro and lime wedges.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Steamed rice and sautéed vegetables.
Troubleshooting advice:
If the mackerel is sticking to the grill or grill pan, make sure it is well-oiled before cooking. If the mackerel is falling apart, use a fish spatula to flip it gently.
Food safety advice:
Make sure the mackerel is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Mackerel is a popular fish in many cuisines around the world, including Japanese cuisine where it is often grilled with soy sauce and mirin.
Flavor profiles:
The grilled mackerel has a savory and slightly sweet flavor from the soy sauce and mirin, while the green onions add a fresh and slightly pungent flavor.
Serving suggestions:
Serve the grilled mackerel with a side of steamed rice and sautéed vegetables for a complete meal.
Related Categories
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Region: Japanese
Taste: Savory, Tangy, Smoky, Herbaceous, Fishy