Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons sea salt, 1 tablespoon granulated sugar, 2 tablespoons tamarind paste, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon grated fresh ginger, and 1 minced garlic clove in a small bowl to create the curing mixture.

2. 2

   Evenly spread the prepared curing mixture over two mackerel fillets (approximately 150 grams each), ensuring complete coverage, then place the fillets in a non-reactive dish, cover, and refrigerate for 4 hours to cure properly.

3. 3

   After the curing period, gently rinse the cured mackerel fillets under cold running water to remove any excess curing mixture, then carefully pat them completely dry with paper towels.

4. 4

   Finely chop 5 fresh shiso leaves and thoroughly combine them with 2 tablespoons toasted white sesame seeds in a shallow dish, preparing the shiso-sesame crust.

5. 5

   Lightly brush the skin side of each mackerel fillet with 1 teaspoon of sesame oil, then firmly press the oiled skin side of each fillet into the shiso-sesame mixture, ensuring an even and thorough coating.

6. 6

   Heat 1 tablespoon of sesame oil in a non-stick pan over medium-high heat, then place the mackerel fillets skin-side down in the hot pan and sear for 3 to 4 minutes until the shiso-sesame crust is golden brown and delightfully crisp.

7. 7

   Carefully flip the mackerel fillets and continue cooking for an additional 2 to 3 minutes on the flesh side, or until the fish is opaque throughout and flakes easily with a fork.

8. 8

   To serve, you may drizzle an optional 1 tablespoon of rice vinegar over the cooked mackerel fillets for a bright, acidic finish, then plate immediately with your preferred accompaniment.