Crispy & Savory Mackerel: Deliciously Grilled with Rice Water Pre-treatment and Wasabi Soy Sauce
Ultimate Grilled Mackerel Recipe: Eliminating Fishiness with Rice Water & Crafting a Special Wasabi Soy Sauce Dip
Mackerel, a quintessential blue-backed fish, is renowned for its rich DHA content, making it excellent for brain health. Today, we’re transforming this nutritious fish into a wonderfully crispy and savory grilled mackerel dish. We’ll tackle any fishy odors using rice water, ensuring a clean taste, and complement it with a zesty wasabi soy sauce dip for an extra special touch. This recipe is perfect for a delightful meal that everyone will love!
Basic Ingredients- 1 whole Mackerel
- Cooking oil, as needed
Zesty Wasabi Soy Sauce Dip- 6 Tbsp Soy Sauce
- 2 Tbsp Lemon Juice
- 1/2 Tbsp Wasabi Paste
- 6 Tbsp Soy Sauce
- 2 Tbsp Lemon Juice
- 1/2 Tbsp Wasabi Paste
Cooking Instructions
Step 1
To enhance the freshness of the mackerel and effectively remove any fishy smell, we’ll use rice water. First, prepare enough rice water to fully submerge the mackerel. Let the mackerel soak in the rice water for about 10 minutes. This soaking process is a great way to eliminate the characteristic fishy odor, resulting in a much cleaner flavor.
Step 2
Now it’s time to grill the mackerel that has been soaking in rice water! Before grilling, it’s important to remove excess moisture. If the fish is too wet, oil can splatter, which is dangerous, and the skin won’t get as crispy. Gently pat the mackerel dry with paper towels or a clean cloth. Ensuring the fish is dry will help achieve that delightful crispiness.
Step 3
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the dried mackerel into the hot pan. Grill for several minutes on each side until it’s golden brown and beautifully crisp. Cooking it slowly over moderate heat ensures the inside remains moist and tender while the outside becomes wonderfully crispy. Keep an eye on the heat to prevent burning.
Step 4
Let’s prepare the special wasabi soy sauce dip to elevate the grilled mackerel! In a small bowl, combine 6 tablespoons of soy sauce for a rich savory base. Add 2 tablespoons of lemon juice for a bright, refreshing tang. Finally, stir in 1/2 tablespoon of wasabi paste for that signature pungent kick. Whisk everything together until well combined, and your flavorful wasabi soy sauce dip is ready!
Step 5
For this recipe, we’re serving the grilled mackerel without any pre-seasoning, relying on the accompanying wasabi soy sauce dip for flavor. This method best highlights the mackerel’s natural, delicate, and savory taste. Dipping the hot, freshly grilled mackerel into the zesty wasabi soy sauce creates a fantastic balance of clean fish flavor and the dip’s piquant notes. It’s incredibly delicious and pairs perfectly with a bowl of rice!
