Ingredients with Measurements:
- 2 fresh mackerel fillets
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 tablespoon chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Non-stick pan
- Tongs
Step-by-step instructions:
1. Rinse the mackerel fillets under cold water and pat them dry with paper towels.
2. Season the fillets with salt and pepper on both sides.
3. In a small bowl, mix together the soy sauce, mirin, sake, grated ginger, and grated garlic.
4. Heat the vegetable oil in a non-stick pan over medium-high heat.
5. Once the pan is hot, add the mackerel fillets skin-side down and sear them for 2-3 minutes until the skin is crispy and golden brown.
6. Flip the fillets over and cook them for another 1-2 minutes until they are just cooked through.
7. Remove the fillets from the pan and place them on a cutting board.
8. Using tongs, hold the fillets over a gas flame or a torch to lightly sear the top side.
9. Slice the fillets into bite-sized pieces and arrange them on a serving plate.
10. Drizzle the soy sauce mixture over the mackerel and sprinkle with chopped scallions.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Medium-high heat for searing the fillets
- High heat for torching the fillets
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 200
- Fat: 10g
- Protein: 25g
- Carbohydrates: 2g
- Fiber: 0g
Substitutions for ingredients:
- Instead of mackerel, you can use other oily fish such as salmon or tuna.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of mirin and sake, you can use dry sherry or white wine.
Variations:
- Add a pinch of red pepper flakes to the soy sauce mixture for a spicy kick.
- Substitute the scallions with chopped cilantro or parsley for a different flavor profile.
- Serve the seared mackerel over a bed of mixed greens or with steamed rice.
Tips and tricks:
- Make sure to pat the mackerel fillets dry before seasoning them to ensure a crispy skin.
- Use a non-stick pan to prevent the skin from sticking.
- When torching the fillets, be careful not to burn them.
Storage instructions:
- Store any leftover seared mackerel in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the seared mackerel, place it in a preheated oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
- Serve the seared mackerel on a bed of mixed greens or with steamed rice.
- Garnish with sliced avocado, cherry tomatoes, or pickled ginger.
Pairings:
- Serve the seared mackerel with a side of miso soup and edamame for a complete Japanese meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Steamed rice
- Mixed greens salad
- Grilled vegetables
Troubleshooting advice:
- If the skin sticks to the pan, gently loosen it with a spatula before flipping the fillets over.
- If the fillets are overcooked, they will be dry and tough. Be sure to cook them just until they are cooked through.
Food safety advice:
- Make sure to cook the mackerel fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Store any leftover seared mackerel in the refrigerator and consume within 2 days.
Food history:
- Saba no tataki is a traditional Japanese dish that originated in the Kochi Prefecture of Japan. It is typically made with fresh mackerel that is seared and lightly torched to enhance its flavor.
Flavor profiles:
- The seared mackerel has a crispy skin and a tender, juicy flesh. The soy sauce mixture adds a savory umami flavor, while the ginger and garlic provide a subtle kick of spice.
Serving suggestions:
- Serve the seared mackerel as an appetizer or a main course.
- Pair with a side of steamed rice or mixed greens for a complete meal.
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Region: Japanese