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Japanese Teriyaki Mackerel

Name: Japanese Teriyaki Mackerel
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 1 servings
Cuisine: japanese
Ingredients: mackerel fillet; ginger; soy sauce; mirin; sugar; ground black/white pepper

groups1 servingspeedEasycountertopsPrep: 5 minsskilletCook: 6 minsscheduleTotal: 11 minsoutdoor_grillPan-fried

Allergens:warningFishwarningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Preparation

00:00:12

Wash and peel 1 piece of fresh ginger (about 10g), then slice into thin julienne strips

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Watch out

Ginger is small and firm, so keep the knife blade steady while slicing, otherwise the knife may slip and cut fingers.

Ingredients:ginger

Tools:chef knifecutting board

Preparation

00:00:27

warningStay safe

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

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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.

Ingredients:mackerel fillet

Tools:small bowlchef knifecutting board

Active Cooking

00:00:59

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 minute

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Watch 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.

Ingredients:mackerel fillet (1 piece)ginger (10 g)

Tools:pan lidkitchen tongsNon-stick frying pan

Active Cooking

00:01:19

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 minutes

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Watch 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

Ingredients:soy sauce (1 tbsp)mirin (1 tbsp)sugar (0.5 tsp)ground black/white pepper (0.25 tsp)mackerel fillet

Tools:kitchen tongs

Active Cooking

00:01:54

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 reduced

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Watch 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

Ingredients:mackerel fillet

Tools:kitchen tongsserving plate