Mackerel Kabayaki


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


3 tbsp potato flour


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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.