Horse Mackerel Kabayaki

• 2 Horse mackerel (filleted)
• 2 tbsp Plain flour
• 1 tbsp for sake, 2 tablespoons each for soy sauce and mirin Sake / soy sauce / mirin

1. Touch the middle of the horse mackerel fillets to find bones, and remove them.
2. Cut each fillet in half.
3. Cut off the scute (a hard spiny part) on the skin by sliding a knife diagonally from the tail end.
4. Coat the fillets with the plain flour.
5. Combine the seasonings.
6. Heat vegetable oil in a frying pan, and cook the horse mackerel over medium heat from the meat side first.
7. When browned, flip them over, and cook the skin side until brown.
8. When the skin side is done, leave the fillets as they are, and pour the mixture into the frying pan.
9. When the sauce starts to thicken, shake the frying pan to coat the horse mackerel with the sauce.
10. Keep reducing it until there is little sauce left in the frying pan.
11. Turn off the heat and they are ready to serve.
12. Serve on a plate, and garnish with chopped scallions.

mackerel, flour, sake

Taken from cookpad.com/us/recipes/149472-horse-mackerel-kabayaki (may not work)