Tender and Moist Salted Mackerel
A Delicious Salted Mackerel Recipe Cooked in a Different Way
Salted mackerel has always been a staple on our dining tables. In the summer, the saltiness can sometimes feel a bit strong. Today, I tried a different cooking method for salted mackerel. The result is a mackerel dish that is not too salty, incredibly tender, and wonderfully moist. This recipe is perfect as a side dish for rice or even as a special meal.
Ingredients- 2 salted mackerels
- 1 liter rice water (water used to rinse rice)
- A little cooking oil
- 3-4 Tbsp cooking wine (Mirin or Sake)
Cooking Instructions
Step 1
First, to reduce the saltiness of the salted mackerel, soak it in rice water for half a day (about 6 hours or more). Rice water helps to remove any fishy odor and makes the fish tender.
Step 2
After soaking in rice water, neatly remove the head and tail of the mackerel. Thoroughly wash off the black membrane inside the skin and any blood. Drizzle 3-4 tablespoons of cooking wine evenly over the prepared mackerel and let it marinate for 5-10 minutes. Cooking wine helps to eliminate fishiness and enhances the mackerel’s flavor. It’s especially good to pour about a tablespoon of cooking wine inside the mackerel’s belly cavity.
Step 3
Fill a steamer with water and bring it to a boil. Once boiling, place the marinated mackerel in the steamer. Cover with a lid and steam over high heat for about 15 minutes. This steaming process removes excess oil, leaving the flesh moist and tender. It’s delicious enough to eat as is without further cooking.
Step 4
Heat a little cooking oil in a pan. Place the steamed mackerel in the pan and lightly pan-fry until the surface is golden brown. Be careful not to overcook, as this can make the fish dry. The key is a light sear to achieve a nice color.
Step 5
Cut the mackerel into serving pieces and arrange them beautifully on a plate. Enjoy your tender and moist salted mackerel!
