1 no x 1.15kg fresh mackerel (filleted into 6 pieces)
Adequate cooking oil for pan-frying
1 tbsp salt
1 tbsp lemon juice
1 tsp young ginger juice
1 lemon (sliced)
1 stalk spring onion (shredded)
- Cut crosswise slashes on the skin side of each piece. Pat the fish dry with a paper towel. Marinate the fish with salt, lemon juice and young ginger juice. Set aside for 30 minutes.
- Heat up a non-stick skillet with adequate cooking oil for pan-frying. Place the fish, skin side down. Cook until the bottom edges are golden brown and the flesh turns opaque. Flip and cook the other side for another minute.
- Dish out to a serving platter, garnish with lemon slices and shredded spring onion. Serve.