Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a bowl, combine 50 grams of finely minced fresh galangal, 50 grams of sake kasu, 30 ml of sake, 15 ml of mirin, and 15 ml of soy sauce to form a thick marinade paste.

2. 2

   Pat dry 2 (150 gram each) mackerel fillets thoroughly with paper towels, then evenly coat both sides of each fillet with the prepared galangal-sake kasu marinade.

3. 3

   Place the marinated mackerel fillets in an airtight container or a shallow dish, cover, and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to penetrate the fish.

4. 4

   Preheat your grill or broiler to high heat for fire-roasting; once hot, lightly oil the grill grates or a broiler pan to prevent sticking.

5. 5

   In a small saucepan, combine 15 grams of white miso paste, 10 grams of brown sugar, 15 ml of soy sauce, 5 ml of rice vinegar, and 5 ml of sesame oil, then gently heat over low flame, stirring constantly until the sugar dissolves and the glaze is smooth and slightly thickened.

6. 6

   Carefully place the marinated mackerel fillets skin-side up on the hot grill or broiler rack, fire-roast for 4 minutes, then brush generously with the prepared galangal-miso glaze, and continue roasting for another 5 to 7 minutes, or until the fish is cooked through and flaky, basting with glaze halfway through.

7. 7

   Transfer the fire-roasted mackerel fillets to serving plates, sprinkle 2 grams of freshly ground sansho pepper over each fillet, and garnish with 15 grams of thinly sliced green onions before serving immediately.