Mackerel Kabayaki

Ingredients:

3 pieces blue mackerel fillet (350g)

Adequate cooking oil for pan-frying

Seasonings: (mixed well)

3 tbsp kikkoman soys sauce

1 ½ tbsp sake

1 ½ tbsp mirin

1 ½ tbsp caster sugar

1 ½ tbsp water

Coating:

3 tbsp potato flour

Garnishing:

1 tsp toasted white sesame seed

1 stalk spring onion (shredded)

Preparation Instructions:

  1. Rinse, drain and pat-dry the mackerel fillet with paper towel.
  2. Coating potato flour evenly on the fillet.
  3. Heat up a non-stick skillet with adequate cooking oil for pan-frying. Pan-fry the coated fillet until golden brown.
  4. Remove the fillet and discard the excess cooking oil.
  5. Pour the seasonings mixture into the pan and bring to a boil.
  6. Turn heat to low and add in the pan-fried fillet, stir to combine and continue to simmer until the sauce thickens.
  7. Dish out on a serving platter, garnish with white toasted sesame seeds and shredded spring onion. Serve.
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