Crispy and Tender Grilled Salted Mackerel with Sweet Onion Slices
Crispy and Tender Grilled Salted Mackerel with Sweet Onion Slices
Flavorful Grilled Salted Mackerel Served with Thinly Sliced Onions
Enjoy perfectly grilled salted mackerel, served with refreshing onion slices. This combination is surprisingly delicious, with the onions helping to cut through any fishy taste and complement the rich flavor of the mackerel beautifully. It’s a simple yet satisfying dish that pairs wonderfully with rice.
Ingredients- Salted Mackerel 1/2 piece
- Cooking Oil 1 Tbsp
- Onion 1/2
- Lemon Juice (optional)
Cooking Instructions
Step 1
First, let’s adjust the saltiness of the mackerel. If the mackerel piece is large, half a piece can be enough for two servings. You can rinse it under running water and use it as is, or if it tastes too salty, soak it in rice water for about 10 minutes. Soaking in rice water helps to reduce the saltiness and remove any fishy odors.
Step 2
Pat the rinsed mackerel thoroughly dry with paper towels. Excess moisture can cause oil to splatter during cooking and prevent the skin from becoming crispy. If you have a lemon, slice it thinly and brush the mackerel’s surface with lemon juice. Lemon juice helps to eliminate any fishy smell and adds a refreshing citrus note. (You can skip this step if you don’t have lemon).
Step 3
Now, let’s get grilling! Heat 1 tablespoon of cooking oil in a pan over medium heat. Place the mackerel skin-side down first. Cook slowly until the skin is golden brown and crispy. Once one side is well-cooked, flip it over and cook the flesh side until it’s also cooked through. The key is to flip and cook both sides until the skin is crispy and the inside is tender and moist.
Step 4
While the mackerel is grilling, let’s prepare the onion. Peel the onion and slice it as thinly as possible. Thin slices will provide a pleasant texture and blend well with the mackerel.
Step 5
Soak the thinly sliced onion in cold water for a few minutes. This step helps to mellow the sharp, pungent flavor of the raw onion and enhances its crispness. After soaking, drain the onion slices and gently squeeze out any excess water. Ensuring the onion is dry is important to prevent a slightly bitter taste.
Step 6
Arrange the perfectly grilled salted mackerel on a serving plate. Top generously with the drained, crisp onion slices. That’s it – your delicious dish is ready! Serve it with a bowl of hot rice and enjoy. The combination of the sweet onion, savory mackerel, and crispy skin is truly delightful.
