Grilled Spanish Mackerel with Japanese Malt (Koji)

Spanish mackerel

🥗Healthier: sardines

💰Cheaper: herring

Sardines are lower in calories and herring is often less expensive.

miso

🥗Healthier: white bean puree

💰Cheaper: soy sauce

White bean puree offers creaminess without soy allergens.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without the alcohol.

Prepare the marinade by mixing miso, sake, mirin, soy sauce, and sugar in a bowl until smooth.

Rinse the Spanish mackerel under cold water and pat dry with paper towels.

Coat the mackerel with the marinade, ensuring it's evenly covered.

Cover and refrigerate for at least 30 minutes to allow flavors to develop.

Preheat the grill to medium-high heat, approximately 375°F.

Remove the mackerel from the marinade and shake off excess.

Sprinkle salt and pepper on both sides of the fish.

Place the mackerel skin-side down on the grill.

Grill for 4-5 minutes until the skin is crispy and the fish is opaque.

Flip the fish carefully and grill for another 3-4 minutes until cooked through.

Remove from the grill and let rest for a minute.

Garnish with chopped green onions, sesame seeds, and lemon wedges before serving.

Cooking Techniques

Spice Level:

Allergens