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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash and peel 1 piece of fresh ginger (about 10g), then slice into thin julienne strips.
Watch out
Ginger is small and firm, so keep your knife blade steady while slicing, otherwise the knife may slip and cut your fingers.
Wash hands and cutting board thoroughly with soap after handling raw fish to prevent cross-contamination.
Rinse 1 mackerel fillet and drain thoroughly until no water drips; wet the cutting board with water to prevent fishy odor absorption, then place the fillet skin side up and cut into 3 equal pieces.
Watch out
Make sure the fish surface is thoroughly drained without dripping water, otherwise it will splatter excessively upon contacting the hot pan and the skin will not crisp up.
Do not add any cooking oil to the non-stick skillet. Arrange the 3 mackerel pieces skin-side down in the pan, scatter the 10g julienned ginger around to remove fishiness; turn to low heat, cover with a lid, and steam-fry for 1 minute until the natural fish oils render out.
local_fire_departmentLow heat, cover and cook for 1 minuteWatch out
The mackerel must be placed skin-side down first, otherwise the natural fish fat cannot render out properly and the meat may stick and break apart.
Remove the lid and increase to medium-low heat. Use tongs to flip the fish and sear both sides until the skin is lightly browned and crisp. Pour in 1 tbsp Japanese soy sauce and 1 tbsp mirin, then sprinkle in 0.5 tsp sugar and 0.25 tsp ground pepper, cooking until the sauce bubbles.
local_fire_departmentMedium-low heat, about 1 to 2 minutesWatch out
If the skin sticks slightly to the pan, do not force it off
pour in the soy sauce and mirin first so the liquid loosens the fish for easy flipping
Continue cooking over medium-low heat, flipping the mackerel pieces so both the skin and flesh are evenly coated in teriyaki sauce. Swirl the pan gently and simmer until the sauce thickens and glazes the fish, then turn off the heat and transfer to a serving plate.
local_fire_departmentMedium-low heat, about 1 minute until reducedWatch out
Teriyaki sauce contains sugar and burns very quickly
watch carefully while reducing, and turn off heat as soon as large thick bubbles form and coat the fish, otherwise it will burn and taste bitter
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