Elegant Mackerel Rice Bowl: A Delicious Solo Meal Recipe
Master the Art of Mackerel Rice Bowls: A Flavorful Solo Dining Experience at Home
I recently received a whole box of salted mackerel and decided it was the perfect time to organize my freezer. It wasn’t just a few fish, but a whole box! There was so much that I had to carefully arrange them to fit. If they weren’t stacked properly, I felt like they’d tumble out every time I opened the door – a relatable struggle for many home cooks! I also received a generous amount of aronia berries from an aronia farm owner, making me consider getting another freezer. With this abundant supply of salted mackerel, I can enjoy one fish a day for about a month, meaning I won’t need to buy any other fish for a while. So, unintentionally, I’m practicing ‘one mackerel a day.’ I often find myself eating alone and prefer dishes that can be prepared as a complete meal in one bowl. Today, I’ve decided on mackerel rice bowls for my solo dining menu. Why not make a delicious meal even more enjoyable? Salted mackerel is already flavorful on its own, but transforming it into a rice bowl offers a delightful new way to savor it.
Main Ingredients- 1 Salted Mackerel Fillet
- 1 Cheongyang Pepper (Korean chili pepper)
- 1 Scallion
- 1/2 Onion
- 3 Slices of Ginger
- 3 Tbsp All-purpose Flour
Flavorful Sauce- 3 Tbsp Water
- 1.5 Tbsp Soy Sauce
- 1.5 Tbsp Mirin (Rice Wine)
- 1.5 Tbsp Plum Extract
- 1 Tbsp Sugar
- 3 Tbsp Water
- 1.5 Tbsp Soy Sauce
- 1.5 Tbsp Mirin (Rice Wine)
- 1.5 Tbsp Plum Extract
- 1 Tbsp Sugar
Cooking Instructions
Step 1
Finely chop the Cheongyang pepper, removing seeds if you prefer less heat. Wash and finely chop the scallion.
Step 2
Peel and thinly slice the onion. To mellow its sharpness and add a crisp texture, soak the onion slices in cold water for about 10 minutes. Drain well before use.
Step 3
Rinse the salted mackerel fillet and pat it dry. Cut the fillet in half. Lightly coat both sides with all-purpose flour. This step helps create a crispy exterior and allows the sauce to adhere better.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Place the mackerel fillets skin-side down first to achieve a wonderfully crisp skin.
Step 5
Be mindful of the heat. Cooking on high heat can burn the outside while leaving the inside undercooked. Gently pan-fry over medium heat, turning occasionally, until both sides are golden brown and the fish is cooked through. This ensures a tender and moist interior.
Step 6
To ensure even cooking, stand the mackerel fillets on their sides and cook briefly. This helps cook the thicker parts, especially near the bone, thoroughly.
Step 7
Once the mackerel is nicely browned, carefully drain excess oil from the pan. Add the sauce ingredients (water, soy sauce, mirin, plum extract, and sugar), along with the chopped Cheongyang pepper and ginger slices. Simmer over medium-low heat until the sauce thickens slightly and coats the fish beautifully.
Step 8
When the sauce has reduced to a glossy consistency and coats the mackerel, drizzle 1 tablespoon of sesame oil around the fish just before turning off the heat. This adds a wonderful aroma and finishes the dish perfectly.
Step 9
To assemble the rice bowl, place a layer of the drained, thinly sliced onion over warm cooked rice. Arrange the glazed mackerel fillets on top. Garnish with the chopped scallions and toasted sesame seeds. Enjoy your delicious homemade mackerel rice bowl!
