Common problems with fish dishes include a lack of flavor, overcooking, and a tough, dry texture. If you think about the fish cooking process, the lack of flavor may be due to missing the salting step beforehand. With a few minor adjustments, you can create salt-grilled mackerel and simmered sea bream, two tender and flavorful Japanese fish dishes.

Salt-grilled Mackerel

When preparing the fish, salting both sides and letting it rest for 15 minutes is a crucial first step. This not only removes the fishy smell but also allows the salt to penetrate, enhancing the flavor and allowing the natural umami of the fish to fully emerge.

Salt-grilling is done in the same way. If salt alone isn’t enough, add soy sauce to taste during the meal.

Grilling the fish can be a hassle, making cleanup a breeze. Pan-frying it is much easier. Cover the pan and half-steam, half-fry for a juicy, tender fish dish.

Ingredients (Serves 2)

4 mackerel fillets

Salt to taste

Oil to taste

1/2 lemon slice (cut into half-moons)

Grated daikon radish to taste

Soy sauce to taste

Quick and convenient. Use fresh fish fillets from the market.

Instructions

1. Lightly score the fish skin in a cross-shaped pattern, sprinkle salt on both sides, and let it rest for 20 minutes.

Don’t forget to salt; it creates a completely different flavor.

2. Rinse and drain.
3. Lightly oil a frying pan, place the fish (skin side down), cover, and turn to medium heat.

Turn on the heat when the pan is cold so the skin doesn’t shrink, allowing for even searing.

4. Gently shake the pan and flip the fish when it’s completely white and the skin is slightly charred. Reduce the heat to low.
5. Use a paper towel to remove any excess fat from the pan and continue frying uncovered. Once cooked, transfer to a serving dish and top with lemon slices, daikon radish, and soy sauce.

Covering the pan will soften the fish skin that was so hard to crisp up. You can substitute sudachi or yuzu for the lemon.

Japanese-Style Lightly Simmered Sea Bream

Control the cooking time for a juicy and tender fish.

Fish dishes should never be simmered for long periods of time. In the past, it was customary to thoroughly heat ingredients to sterilize them. However, with more options available today, finding fresh ingredients is now easy.

Bring cold water to a boil, then reduce heat and simmer for 1 minute. Because the ingredients are soft, you don’t need to chew them vigorously, and the warm flavor will naturally spread throughout your mouth.

This dish is also great simmered with vegetables. Not only does it pack in all the nutritional punch, but the synergy between the fish and vegetables also elevates its flavor. If you’re looking for a complete meal, simply add cooked noodles for a hearty and delicious noodle soup. Sprinkle with black pepper to taste.

Ingredients (Serves 2)

Sea bream fillets…2

Salt…to taste

Shiitake mushrooms (stems removed)…2

Green onions (cut into 5cm sections)…1/2

Green onions…1

Tofu (from a whole box, cut into 4 pieces)…1/4

Stock water…300ml

Soy sauce and rice wine…25ml each

Kelp…1 5cm square

Instructions

1. Salt both sides of the fish fillet and let it rest for 20 minutes.

Just like pan-frying fish, this step is essential when cooking fish. It allows the flavors of the broth and fish to blend harmoniously, adding layers of flavor.

2. Bring water to a boil. Slice the green onions lightly on the surface and add them to the pot along with the shiitake mushrooms. Let them soak for 20 seconds before removing from the pot.

Letting the ingredients soak for a while will enhance their flavor. Repeat with fish and meat.

3. Add the fish fillets to the same pot and soak for 10 seconds. Once the surface turns white, remove and drain.
4. Add the green onions, shiitake mushrooms, tofu, and broth to the pot and turn to medium heat.
5. Bring to a brief boil, then add the green onions and simmer for 1 minute until softened.

Using the Microwave makes cooking fish super easy.

This “Japanese-style simmered fish” can also be prepared in the microwave. Follow the same steps as steps 1-3. Then, place all ingredients in a microwaveable dish, cover with plastic wrap, and heat for 2 minutes. As the ingredients become harder once they cool, it’s best to reheat them in the microwave when ready to eat.