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和風燒青花魚(鯖魚)Braised Mackerel


和風燒青花魚 (鯖魚)Braised Mackerel

和風燒青花魚 (鯖魚)Braised Mackerel


  • 1 Mackerel 青花魚(鯖魚)
  • 1 1/2 tablespoons soy sauce 醬油
  • 1 tablespoon Sake or rice wine 日本清酒或米酒
  • 1 tablespoon sugar 糖
  • 5 tablespoons water 水
  • 1/2 tablespoon Mirin 味醂
  • Salt 鹽
  • Flour 麵粉


Cut away both head and tail of the mackerel. Slice open from the belly in the middle, wash inside and outside as well.   Cut into 6 pieces and make two gentle slices on the top.

Mackerelclean and cut into big peices

Sprinkle little salt on each fish fillet, and coat with flour.  Pan fry both sides in medium heat until gold brown (this fish has more fat, just need a little bit oil in the pan.)

salt and flourpan fry mackerel

Add soy sauce, Sake, sugar, water and Mirin together with fish fillets, and cook until the sauce dry up a little.

add soy sauce, water, sugar, mirin, sakeBraised mackerel

切下來的頭和尾也不要浪費! 魚頭切開和魚尾撒上鹽,放入烤箱以三百五十度烤二十分鐘, 就是美味的鹽烤鯖魚頭,是很好的下酒菜哦!
Don’t waste the head and tail! Sprinkle some salt and grill or bake in the oven in 350F for 20 minutes.  It’s good with wine!

鹽烤青花魚頭(鯖魚)Grilled mackerel head

鹽烤青花魚頭(鯖魚)Grilled mackerel head

Note: 青花魚又叫鯖魚,油脂多, 營養好,肉質比較緊,久煮也不會爛掉。因為容易腐爛,有特殊的腥味,所以比較適合醃漬或鹽烤方式來烹飪。
Mackerel has more fat, good nutrition. The meat is relatively tight and it’s ok to cook for longer time. Mackerel is perishable and has a special smell; it is more suitable for preserved in salt or grilled.


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