Grilled Mackerel Rice Bowl
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Grilled mackerel rice bowl serves a 280 g mackerel fillet with onion soy sauce over two bowls of rice.
Read more
Pat both sides of the fish dry with paper towels and remove any pin bones. Before heating the pan, combine 1.5 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp oligosaccharide syrup, and 0.5 tsp minced ginger. Heat 1 tsp cooking oil in a pan over medium heat and place the mackerel skin-side down. Cook it without pressing or moving for 4 minutes, then turn it and cook the flesh side for 3 minutes. Remove the fish from the pan. Add 70 g sliced onion to the same pan and cook it for 30 seconds. Pour in the mixed sauce and boil over medium heat until it thickens slightly. Divide two bowls of rice between serving bowls, portion the mackerel over the rice, and spoon the onion sauce over the fish. Finish with 20 g chopped scallion.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Pat both sides of the 280 g mackerel fillet dry with paper towels and remove any pin bones with tweezers or tongs.
- 2Season
Mix 1.5 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp oligosaccharide syrup, and 0.5 tsp minced ginger.
- 3Control
Heat 1 tsp cooking oil over medium heat and place the mackerel skin-side down.
Cook without pressing or moving for 4 minutes, flip, and cook the flesh side for 3 minutes.
- 4Control
Remove the mackerel and sauté 70g sliced onion in the same pan for 30 seconds.
Add the sauce and boil over medium heat until slightly thickened.
- 5Season
Divide two bowls of rice between serving bowls, portion the grilled mackerel over them, and spoon the onion sauce evenly over the fish.
- 6Season
Scatter 20 g chopped scallion over the mackerel.
Break the fish into pieces and mix it with the rice and onion sauce while eating.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Cooks a 280 g mackerel fillet skin-side down for 4 minutes and flesh-side down for 3 minutes
- Finish cue
- Add the sauce and boil over medium heat until slightly thickened.
- Avoid this
- Place the mackerel skin-side down and do not press or move it during the 4-minute cook.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 9 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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