Salt-Grilled Mackerel
Ingredients
- 4 pcAtlantic mackerel (filleted with skin)
- 4 tbspSake or rice alcohol (for marinating)
- 2 tspGray sea salt
- 2 tspPeanut oil (for the pan)
- 200 gKorean radish (finely grated)
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 2 tbspsoy sauce (for serving)
Method
Crispy, blistered skin that crackles with every bite, revealing rich and juicy flesh. The aroma of grilled fish is immediate, perfectly balanced by the sharp freshness of grated radish.
- 1
Score the skin of the mackerel fillets in a cross pattern. Drizzle with sake, then sprinkle sea salt on both sides. Let rest for 20 minutes; the salt draws out moisture and removes any fishy odors.
- 2
Carefully pat the fillets dry with a clean cloth. The skin must be bone-dry to the touch to ensure a proper Maillard reaction and perfect crispiness.
- 3
Heat a pan with oil. Place the fillets skin-side down first. Press lightly to ensure full contact with the pan. Once the skin is golden and blistered, flip to finish cooking for 2 minutes.
Frequently asked questions
How do you get this dish right?
- The secret is in the drying: if the skin is damp, it will boil instead of grilling.
- Only flip the fish once to avoid damaging the delicate flesh.
How long does this dish keep?
Eat immediately to enjoy the crispy skin. Does not store well.
