Crispy Grilled Mackerel with Sweet Soy Kabayaki Glaze

Ingredients:

• 2 mackerel (ikan kembung)
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste

For the Kabayaki Sauce:

• 1 teaspoon grated ginger
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 teaspoon granulated sugar

Instructions:

1. Prepare the Fish:

   • Thoroughly clean the mackerel and make a cut along the center of each fish.
   • Pat the fish dry with paper towels. Season both sides with salt and pepper.
   • Sprinkle the all-purpose flour over the fish, ensuring an even coating. This will help create a crisp texture when fried.

2. Cook the Fish:

   • Heat a generous amount of oil in a skillet over medium heat.
   • Once the oil is hot, place the fish in the pan, cooking the flesh side first until it is golden and crispy.
   • Flip the fish to cook the other side, ensuring it is evenly browned and cooked through.

3. Prepare the Kabayaki Sauce:

   • In a small bowl, combine the grated ginger, soy sauce, water, and granulated sugar. Stir until the sugar is fully dissolved.
   • Pour the kabayaki sauce over the fish in the skillet and let it cook for an additional minute. The sauce will thicken slightly and coat the fish.

4. Serve:

   • Remove the fish from the skillet and transfer it to a serving plate.
   • Spoon any remaining kabayaki sauce from the pan over the fish.

Enjoy your delicious Grilled Mackerel with Kabayaki Sauce! 😘