Categories: Main

Simple Japanese Style Grilled Mackerel

The first time we had grilled mackerel, we were in the cafeteria at Mitsuwa Marketplace. To be honest, we wanted to order ramen, but we opted for the grilled mackerel to stay on our low-carb diet. And that kids, is how I met your m(ackerel) LOL

Mackerel is a delicious and affordable dish that is as simple as it gets. Every time we eat this we’re surprised that such a small fish could make us full! It may be small but about 90% the fish is edible. If you’re not used to eating small bones, you can easily pick them out.

Its meaty, flaky texture and fresh, mild taste pairs well with basically any side dish, such as miso soup, rice, salad, or grilled vegetables. We ate this with grilled mussels and miso soup, and it was so much fun cooking together!

Sliding is for DM’s, not for skewers

Flat metal skewers work best because there is less friction while skewering. Also, mackerel is very small, so thin metal won’t cause big damage to the fish. If you decide to use wood skewers, make sure to soak them in water for 30 min prior to grilling, and be careful not to tear apart the fish.

Japanese Style Grilled Mackerel

This recipe is great when you want to casually grill for a quick weekday meal. You'll learn how to cook mackerel so that you can always get that crispy skin and juicy, tender meat.

Course Main Course

Cuisine Asian, Japanese

Keyword grill, mackerel, sake, seafood

Prep Time 20

Cook Time 8

Total Time 28

Servings

Equipment

charcoal grill
charcoal
lighter
lighter fluid
skewers
small grater

Ingredients

2 whole mackerel filleted
2 tbsp sake cooking grade
kosher salt
1/2 lb daikon grated
1 whole lemon sliced

Instructions

Douse the mackerel fillets with 1/2 tbsp sake for each piece. Sprinkle each side with a pinch of kosher salt.
Let rest for 20 min.
Skewer the fillets. Grill 5 min on skin side, flip, then cook 3 min on the other side.
Serve with grated daikon and lemon wedge.

Notes

If you don’t have a grill, don’t worry! Bake in the oven, skin-side down, at 400 deg F for 20 min or until golden brown.

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Noelle Noriesta

Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me