Short bodied mackerel, we call “hasa-hasa” is perfect for this Asian-inspired teriyaki dish. This recipe is inspired from a Japanese restaurant. From a sampling of their “teriyaki yellowtail collar” that is so delicious and unforgettable.
This recipe is a sauce and glaze applied to a mackerel with the same delightful results.
Fish Teriyaki Recipe
- 1/2 Kilo Mackerel Fish/hasa-hasa
- For Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons mirin, sweet rice wine
- 1 tablespoon, plus 2 teaspoons brown sugar
- 1/4 cup granulated sugar
- 1-1/2 teaspoon minced garlic
- 1-1/2 teaspoon minced ginger
- For Glaze:
- 1/2 tablespoon cornstarch
- 1 tablespoon cold water
- Broil, or Grill, or bake the Makerel first.
- For Baking Mackerel: Lay down the cleaned mackerel, baste with the teriyaki sauce and bake at a preheated 350 degree F oven for about 30 minutes. Repeat basting 2 more times.
- For Broiling/Grilling Mackerel: Same procedure but half the time. The higher temperature will cook the fish much faster. Same goes with grilling.
- For Teriyaki Sauce: Combine ingredients together and heat until sugar has dissolved. To turn into a thicker sauce (glaze), add a mixture of 1/2 tablespoon cornstarch and 1 tablespoon cold water. Cook until sauce has thickened.
- Garnish with thinly sliced scallions and lemon wedges. Serve with cucumber salad and teriyaki glaze on the side.