Grilled Mackerel with Bamboo Shoot

Instructions

1. 1

   Combine soy sauce, mirin, rice vinegar, minced ginger, and minced garlic in a small bowl. Whisk in sesame oil until well blended. Reserve 2 tablespoons of this glaze for brushing during grilling.

   Tip: Make the glaze ahead of time to allow flavors to meld together.

2. 2

   Pat the mackerel fillets dry with paper towels and season both sides evenly with sea salt and white pepper.

   Tip: Dry fish ensures better crisping on the grill and helps the skin develop a golden exterior.

3. 3

   Heat a grill or grill pan over medium-high heat. Lightly oil the grates with vegetable oil using a folded paper towel held with tongs.

   Tip: Test the grill temperature by holding your hand 3 inches above the grates for 3 seconds; it should feel hot.

4. 4

   Place mackerel fillets skin-side down on the hot grill. Cook for 5-6 minutes without moving, allowing the skin to become crispy and golden.

   Tip: Resist the urge to move the fish; it will release naturally when the skin is ready.

5. 5

   Gently flip the fillets and brush immediately with the reserved glaze. Cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The fish is done when it reaches an internal temperature of 63°C (145°F).

6. 6

   While the mackerel finishes cooking, heat a separate pan or wok over medium heat. Add a drizzle of sesame oil and sauté the bamboo shoot strips for 2-3 minutes until lightly softened.

   Tip: Don't overcook the bamboo shoots; they should retain a slight crunch for texture contrast.

7. 7

   Add the scallions to the bamboo shoots and cook for 30 seconds. Pour in the remaining glaze and toss gently to coat, cooking for 1 minute more until heated through.

   Tip: The residual heat will carry over the aromatic flavors of the glaze to the vegetables.

8. 8

   Transfer the grilled mackerel to serving plates and divide the bamboo shoot mixture alongside each fillet. Garnish with a pinch of shichimi togarashi if desired and serve with lime wedges for squeezing.

   Tip: Serve immediately while the mackerel is still warm for the best textural contrast between crispy skin and tender flesh.