Pan-seared mackerel
Spanish mackerel steaks marinate in cooking wine and five-spice powder, then pan-sear until the skin crisps and the flesh flakes. Simple seasoning lets the rich, firm fish shine, a homestyle coastal dish best eaten hot from the pan.
Instructions
- 1
Clean the mackerel, add cooking wine, salt, and five-spice powder, mix well, then marinate the mackerel until flavorful (turning it over repeatedly).
- 2
Evenly coat the mackerel with cornstarch.
- 3
Add an appropriate amount of cooking oil to the pan (not too much), put the mackerel into the pan, and fry over medium-low heat.
- 4
Flip it frequently while pan-frying to ensure even heating.
- 5
Take out the fried mackerel and place it on a plate; the fish is fresh and delicious, crispy on the outside and tender on the inside.
- 6
Tai Chi rice, paired with seared tender mackerel, served as lunch.
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Ingredients
Main Ingredients
- Spanish mackerel2 piece
Seasonings
- cooking wineto taste
- Five-spice powderto taste
- Edible oilto taste
- Saltto taste