Grilled Mackerel Perilla Salad
Quick answer
Grilled mackerel perilla salad starts by salting mackerel fillets for five minutes, then patting them completely dry before setting them skin-side down in a hot pan.
What makes this special
- Salted, pan-crisped fish skin and aromatic greens define Grilled Mackerel Perilla Salad.
- Salting mackerel for 5 minutes draws out moisture so the skin crisps fast in the pan
- Skin-side 4 minutes then flipped 2 minutes keeps the crust crisp and interior moist
Key ingredients
Core cooking flow
- 1 Pat 200 g mackerel fillet thoroughly dry with paper towels, season both side...
- 2 Heat a pan over medium-high for 3 minutes, add a small amount of oil, then c...
- 3 Tear 80 g romaine into bite-sized pieces by hand, shred 10 perilla leaves, b...
Grilled mackerel perilla salad starts by salting mackerel fillets for five minutes, then patting them completely dry before setting them skin-side down in a hot pan. The drying step draws surface moisture out of the fish so the skin crisps sharply in the pan rather than steaming, and the brief salt also damps down the mackerel's characteristic fishiness. Four minutes skin-side down followed by two minutes on the flesh side leaves the exterior with a firm, golden crust while the interior stays moist and just cooked through. Once off the heat the fish is broken into irregular pieces and scattered over a bed of romaine, thinly sliced perilla leaves, cucumber batons, and radish sprouts. A dressing of soy sauce, yuzu marmalade, and sesame oil brings the whole dish together: the aromatic acidity of yuzu cuts cleanly through the oily richness of mackerel in a way that a plain rice vinegar dressing cannot. Cutting perilla into thin ribbons rather than tearing it distributes the herb's peppery, anise-like fragrance evenly across every forkful so no bite is without it. The contrast of warm fish against cold vegetables and crisp greens makes each serving feel alive rather than flat.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat 200 g mackerel fillet thoroughly dry with paper towels, season both sides evenly with a pinch of salt, and let rest 5 minutes to draw out surface moisture.
- 2Heat
Heat a pan over medium-high for 3 minutes, add a small amount of oil, then cook skin-side down for 4 minutes, flip, and cook 2 more minutes for a crispy skin and moist interior.
- 3Prep
Tear 80 g romaine into bite-sized pieces by hand, shred 10 perilla leaves, bias-slice 1/2 cucumber, trim the root end of the radish sprouts, and combine all in a large bowl.
- 4Season
Mix 1.5 tbsp soy sauce, 1 tbsp yuzu marmalade, and 1 tbsp sesame oil until well combined, adjusting sweetness by varying the amount of yuzu marmalade.
- 5Heat
Break the grilled mackerel into 3 cm bite-sized pieces using chopsticks and place evenly over the vegetable bowl, then drizzle the dressing evenly over everything.
- 6Finish
Sprinkle 1 tsp sesame seeds evenly, give the bowl one or two gentle stirs with chopsticks to avoid breaking the mackerel, and serve immediately.
After the steps
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