Ingredients:

  • 2 large Smoked Mackerel Fillets (approx. 150g each), skin-on
  • 1 tbsp Neutral oil (Grapeseed or Avocado oil)
  • 2 tbsp Soy sauce (Low sodium)
  • 1 tbsp Maple syrup or honey
  • 1 tsp Rice vinegar
  • 0.5 tsp Freshly grated ginger
  • 1 Green onion, thinly sliced
  • 1 tsp Toasted sesame seeds
  • 3 Fresh radish slices

Instructions:

  1. Check the smoked mackerel fillets for any remaining pin bones using tweezers. Lightly score the skin in a crosshatch pattern to prevent curling.
  2. Whisk together the soy sauce, maple syrup, rice vinegar, and grated ginger in a small bowl to create the glaze.
  3. Heat the neutral oil in a heavy-bottomed skillet over medium-high heat until shimmering. Place fillets skin-side down and press gently with a spatula for 30 seconds.
  4. Sear the skin for 2-3 minutes until crisp and mahogany in color. Flip carefully and cook the flesh side for 60 seconds.
  5. Pour the glaze into the pan. Baste the fish repeatedly for 30 seconds as the sauce thickens into a syrup. Remove from heat.
  6. Plate the mackerel and garnish with sliced green onions, toasted sesame seeds, and fresh radish slices.