Savory Mackerel Fillet (Jaban Mackerel) with Scallions
Aromatic Pan-Fried Jaban Mackerel with Fresh Scallions
Here are some delicious Jaban mackerel fillets! I picked these up because they looked so fresh. This pan-fried Jaban mackerel is a dish that never gets old on the dinner table. Adding scallions on top prevents it from being too greasy and infuses it with a wonderful aroma. Enjoy this flavorful grilled mackerel!
Ingredients- 1 Jaban mackerel fillet (cut into portions)
- 2 Tbsp Mirin (or Soju)
- 1/2 stalk Scallion
- 1/2 Red chili
- Pinch of black pepper
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
Prepare the Jaban mackerel by cutting it into serving-sized portions. Rinse it gently under cold running water, then pat it thoroughly dry with paper towels. Press firmly to remove as much moisture as possible. This step is crucial to prevent oil splattering during cooking and to achieve a crispier finish.
Step 2
To eliminate any potential fishy odor, brush both sides of the mackerel with mirin (or soju). Let it marinate for about 5 minutes, then gently pat it dry again with paper towels to remove excess liquid. If you have lemon, a squeeze of lemon juice will further enhance the deodorizing effect.
Step 3
Heat a frying pan over medium heat. Place the mackerel fillets skin-side down (the top side when it was whole) onto the hot pan. You don’t need to add any oil, as the Jaban mackerel will release enough of its own fat as it cooks. Grill slowly over medium heat, being careful not to burn it, until it turns golden brown and is cooked through.
Step 4
While the mackerel is cooking, finely chop the scallion. You can slice it thinly into small pieces or chop it into bite-sized pieces for garnishing.
Step 5
Once the mackerel is nicely grilled, transfer it to a serving plate. Sprinkle a little fresh black pepper over it for added flavor. Then, generously top with the chopped scallions. The fresh aroma of the scallions will complement the rich, savory flavor of the mackerel.
Step 6
Finally, add a few thin slices of red chili for a pop of color and a hint of spice. This makes the dish visually appealing. The combination of savory and salty Jaban mackerel with fragrant scallions and a touch of heat from the chili is sure to whet your appetite. You can also finish with a sprinkle of toasted sesame seeds.
