Make 3-4 shallow cuts on the skin side of the mackerel. Then marinate with 3 tablespoons of Japanese Cooking Sake. Cover and leave to marinate for 15-20 mins (not more than 20mins). Next, pat dry with clean kitchen towel. Sprinkle or rub fillets with some salt or use chicken seasoning powder or chicken bouillon for extra flavour.

Be sure to preheat skillet or shallow pan. Then add & heat 1 tablespoon of oil. Next, working in small batches, place 2 to 3 mackerel fillets, with skin side down and cook for about 2-3 mins, each side depending on the thickness of the fillet. Remove from the heat and serve hot/warm.

This fish is Best serve with anything that is slightly acidic or sour. We serve ours with some lettuce (used as wrap), kimchi and soft jasmine rice. You can also make some lemony sauce to pour over the fish.