Fried Saba (Mackerel) Japanese style
Ingredients:
Mackeral
Oil (minimal, because the fish has fat already, after fried..the fish oil will
come out)
Kikoman soy sauce
Clean the fish
Cut the fish in half (1 side will have bone, another side will have only meat).
Add oil into the pan.
Put the fish (skin side down) to the pan. (so the skin will not shrink -->
look nicer )
When the fish is done, pore the sauce onto the fish.
Note: Don't flip the fish back and forth. Try to do it once.
Sauce:
Mix Kikoman with sugar. Add little amount of water. Make sure the taste is not
too salty nor too sweet. May add more water if it is too tasty. May heat to
dissolve sugar. Careful not to use high heat since the soy sauce and sugar might
be burned.
Fried Saba (Mackerel) with Chilli Fish Sauce
Ingredients:
Saba
Chilli Pepper
Oil
Fish Sauce
Fried Saba using oil level that can cover the fish ( not too much). When the
fish is done, take it out of the pan. Add the broken chilli pepper to the remaining
oil. Fried until you can smell the chilli.
Add fish sauce as like.
Put Saba back into the pan. Flip around.
Best to eat with hot stream rice.