Grilled Mackerel Rice Bowl
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The mackerel has its pin bones pulled before grilling, so you can break it up with a spoon and stir it straight into the rice and onion soy sauce.
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A little minced ginger in the sauce keeps the oily fish tasting clean.
Ingredients
Instructions
- 1
Pat both sides of the 280 g mackerel fillet dry with paper towels and remove any pin bones with tweezers or tongs.
- 2
Mix 1.5 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp oligosaccharide syrup, and 0.5 tsp minced ginger.
- 3
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.
- 4
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.
- 5
Divide two bowls of rice between serving bowls, portion the grilled mackerel over them, and spoon the onion sauce evenly over the fish.
- 6
Scatter 20 g chopped scallion over the mackerel.
Break the fish into pieces and mix it with the rice and onion sauce while eating.
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