Slice all the vegetables before start to cook the fish.
Place the mackerel on some flour with the exposed white side downwards and the skin upwards. Don’t use flour on the skin since it will char during cooking.Before putting the mackerel in the frying pan, shake off any excess flour.
Pan fry for the mackerel on the skin side down first for 2-3 minutes turn over for a further 2-3 minutes until golden brown all over and cooked through.
For the sauce, heat the butter and sesame oil in a small pan.We are going to add each of the chopped vegetables sequentially in this order; garlic →leeks, onions and fresh chilli → mooli and carrots→ soy sauce, white pepper and golden syrup→chives, parsley and toasted sesame seeds.
Stir each ingredient for 10 seconds on a high heat with a wooden spoon and add next one to bring out the flavour of the each ingredient and keep their crispiness.
To serve, lay the sauce on top of the mackerel, garnish with toasted sesame seeds.
Tip: coating in flour provides a crispy surface as well as preventing the flesh tearing during frying.
|Preparation time: 10 minutes
Cooking time: 10minutes
For the mackerel
For the vegetables
For the sauce