Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Sprinkle 2 whole mackerel fillets (approximately 200 grams each) evenly with 2 tablespoons of sea salt and 1 tablespoon of granulated sugar, then refrigerate for 4 hours to cure.

2. 2

   In a small bowl, mash 4 cloves of black garlic into a smooth paste.

3. 3

   Whisk together the black garlic paste with 4 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sesame oil, and 1 teaspoon of grated fresh ginger to create the glaze.

4. 4

   Gently rinse the cured mackerel fillets under cold water to remove excess salt and sugar, then thoroughly pat them dry with paper towels.

5. 5

   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat, then place the mackerel fillets skin-side down and cook for 4 minutes until the skin is crispy.

6. 6

   Flip the mackerel fillets, brush generously with the black garlic glaze, and cook for another 3 to 4 minutes, continuing to brush with glaze every minute until the fish is cooked through and the glaze is caramelized; sprinkle with 2 tablespoons of sliced green onions and 1 teaspoon of toasted sesame seeds before serving.