Pan-Seared Mackerel in Savory Soy Glaze
A Delicious Side Dish: Pan-Seared Mackerel Glazed with Soy Sauce and Kombu
Mackerel is a fish we enjoy often because it has a less fishy odor. Today, we’re pan-searing it and then braising it in soy sauce. It has an attractively savory and sweet flavor. This recipe offers a delightful combination of tender mackerel and a rich, savory-sweet soy glaze, perfect for a side dish that pairs wonderfully with rice. Adding kombu enhances the umami and depth of flavor, making this a truly special dish.
Main Ingredients
- 3 pieces of prepared mackerel (approx. 300-400g)
- 7 cloves of garlic (whole or thinly sliced)
- 5-6 pieces of rehydrated dried kelp (kombu), approx. 10x10cm each
Glaze Ingredients
- 2.5 Tbsp soy sauce
- 1 Tbsp cooking wine (Mirin or Sake)
- 1 Tbsp plum extract (Maesil-cheong)
- 2.5 Tbsp soy sauce
- 1 Tbsp cooking wine (Mirin or Sake)
- 1 Tbsp plum extract (Maesil-cheong)
Cooking Instructions
Step 1
Pat the prepared mackerel pieces dry with paper towels. Heat a pan over medium heat. Place the mackerel, belly-side down, and sear until golden brown. (This step helps reduce any fishy smell and prevents the flesh from breaking apart.)
Step 2
Once one side of the mackerel is golden brown, flip it over and sear the other side until equally golden. Adjust the heat as needed to ensure even cooking. Crispy seared edges make it even more delicious.
Step 3
After both sides of the mackerel are nicely seared, push them to one side of the pan to create space. This allows the soy glaze to coat the fish evenly as it simmers.
Step 4
In the cleared space in the pan, add the thinly sliced garlic and the rehydrated kombu. Sauté them briefly. To rehydrate the kombu, soak it in cold water for about 30 minutes, or briefly in warm water. (Using leftover kombu from making broth that has been frozen is also a great option.)
Step 5
Pour in the soy sauce (2.5 Tbsp), cooking wine (1 Tbsp), and plum extract (1 Tbsp). Once the mixture begins to simmer, reduce the heat to low. Taste and adjust the seasoning if necessary; you can add a little more soy sauce or a touch of sweetener to suit your preference.
Step 6
Return the seared mackerel to the pan, nestling it into the simmering glaze. Spoon the glaze over the fish as it cooks. Braise over low to medium-low heat for about 5-7 minutes, allowing the flavors to meld and the sauce to reduce. Be careful not to overcook, as the mackerel can become dry. The dish is ready when it has a beautiful sheen and the sauce is slightly thickened.
