Teriyaki Mackerel
Marinaded in the Japanese seasonings of soy sauce and mirin.
15 minutes
217kcal
0.8g
- Nutrition facts are for one serving.
- Time to marinate the mackerel is not included in the cooking time.
Ingredients(Servings: 2)
Directions
- Cut slits into the skin of the mackerel at 1.5 cm (0.6 in.) intervals. Mix together (A) in a tray, cover the mackerel with the mixture and place into a refrigerator for about 30 minutes to marinate.
- Evenly trim stems of the shishito peppers, and cut 1 to 2 small slits into each one.
- Heat the vegetable oil in a fry pan, quickly cook (2), remove and sprinkle on the salt.
- Into the fry pan (3) place (1) skin-side down after wiping away excess marinade. Turn the heat to medium and pan-fry until golden brown, then turn the fillets over and cook for 8 minutes. Once cooked through add in the marinade from (1) and continue to cook while covering with the marinade until a delectable glaze is achieved.
- Serve (4) onto plates garnished with (2).
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