I'm Norwegian, and a common recipe from my childhood is mackerel tossed in flour/salt/pepper then fried in a pan with butter. It's served with a cucumber salad (cucumber marineted in sugar and vinegar), sour cream and small new potatoes. Thank you for reminding me to cook some again! :-) ありがとうございます。
Thank you for the lovely comment Anne. You're childhood dish sounds absolutely delicious. Mackerel is such a rich and oily fish, so accompanying it with some sweet and sour cucumber sounds like a perfectly balanced dish.......thanks again
oo nice. I have to try this one. When I make it I just fry the first side with a skin on the oil. When makrell is fried in 3/4 I flip the filet to another side then I put a cube of butter and I squeeze a bit of lemon to the pan so the stim will go through filet then I poor some table spoons of the created lemon-butter juice on the filets. Done :)
I think Japanese cuisine is as you said, "simple". I feel its always best to enjoy the flavour of an ingredient as nature intended. Thanks for your comment!
Really great tips here, thanks! All you need is fresh mackerel and some salt and it is delicious. Another idea: marinate in mirin, sugar, water before grilling
My Grandmother is a rough cook. She just covered the Mackerel in foil and chunked in into the toaster oven. It instantly turned into my favorite fish dish. Despite all the bones! She drove by another day and gave me more cause she knew how much I liked it. Though heating it up in my own toaster oven not only made the house smell, it made the toaster over make anything else we made in it taste like fish! (For anyone curious a thorough clean with soap, then bake watered down vanilla/lemon on low heat to get that smell out.)
This was a really great, thoughtful explanation of your technique. Bravo and well done, can't wait to try it for myself, as I'm sure I can get the same effect with some careful use of the oven broiler. Thanks again mate.
Enjoyed your video. Would have loved to see you taste it as it would have completed the cycle of joy. I will try this. I would also like to learn to cook sardines.
This fish is very common for Russia. We smoke it, or salt it with spices or bake it. We would usually have it for big family dinners. But I never knew its English name. I can't wait to try out new recipes with mackerel starting with this one. This reminds me of home.
Hey chef Dai, thank u so much for sharing yr recipes and techniques unreservedly. Ive been hooked by all the details u have provided and watched all yr videos, now I'm wondering when u got time, could u make a video of how u do yakitori? And after that, would u think making more home cooking style recipes a good idea?(like those home stews in TV shows or some of the Japanese adapted Chinese wok fries etc)
+maftj Thanks a lot for the comment. I'm glad you like the videos. I rode through Switzerland on my motorcycle last year. You're lucky to live in such a beautiful country. Greetings from London
I am in love with the way you cook those foods. Actually they way you cook reminds me of japanese chef with 1 or 2 star michellin. But i wonder where you have that style of cooking. You took japanese cooking class or you half japanese? I enjoy your cooking video. Honto ni sugoi! Greetings from Indonesia
+adri sadira Thank you so much for the kind and thoughtful comment Adri. My Father was a great Japanese chef and somewhat of a pioneer (maybe I'm a little bit biased?). He definitely inspired me to become a chef. I gained most of my experience in Tokyo and London. Arigato gozaimasu Adri san!!! Dai
Hi, thanks for the informative video. I've seen some recipes for saba shioyaki that includes running sake over the fish, patting dry, and then salting for 20 minutes, then patting dry excess moisture. Do you think that's beneficial?
I do Mackerel about twice in a week. Just use salt, no oil at all, 2 pcs of fillets, must be patted dry, put some salt on both meat and skin, skin facing up on a stainless rack, into the oven 450F medium rack for 8 minutes (9 minutes if big fish), then broil at high broil (higher than 550F) for 2 minutes (watchout for burning, if starting to burn, take it out before 2 minutes). So the whole process, skin is facing up and must be patted dry before adding salt. Take out and squeeze some lemon on the meat side. You're welcome.
I very much love Japanese food. However, I don't think I'm gonna cook any of them. Anyway, I really enjoy your videos, they always make me hungry! Although I studied Japanese language, and would love to practice the food names and cooking terms in Japanese, somehow I really love to listen to your English accent 😅
Hi chef Dai, i really like grilled saba, everytime i go to japan's washoku restaurant i always chose saba. I really want to make it at home, but the problem is i dont have fish griller, oven or the charcoal one. So is there any way to make it with a simple cooking appliances?
I came here because I bought some Mackerel that is sold as SALTED MACKEREL.. so I was wondering if I need to soak first before cooking.. its not dried it's frozen fresh and is very much raw... I think inwill just Pan fry and see how it goes 🤷♀️
Thats what i like! Hes not a master but certainly he gives off as a skilled cook! Can i ask u did u turned your salamander on both ways? Top n bottom? I need this for tommorow^^~
Hi Dai! that is one beautifully grilled fish, can i ask at what temp do you grill at? i'm grilling at 400 C inside toaster oven but it has never looked like what you just did. Thank you in advance!
Hiya mate, not sure what temperature the grill gets to but I would say if it not hot enough, try raising the height of the fish i.e. so that it gets closer to the filaments Also, make sure to allow the fish to get to room temperature before grilling. hope that helps!
I'm having skinless cod later but ive been trying to put sauce on to marinade it but the sauce just runs off any hints on how to do that sorry if I'm on the wrong video
3:08 I have always heard that it was better to cook the skin first as it protects the flesh, allowing a slower cook for the meat. Is it true? I guess it is not, considering your video. Is there any reason to cook the meat first and to roast the skin afterward? Does it really matter? Anyway, I made it yesterday evening and used spanish black radish instead of daikon radish (impossible to find here in France): That was amazing!
if you are using an electric oven, 450 or 500F is its' max temp. So you have to pre heat it to the max temperature before grilling. it might take a bit longer than the gas salamander in this video so watch the color of the fish as you grilling.
I'm Norwegian, and a common recipe from my childhood is mackerel tossed in flour/salt/pepper then fried in a pan with butter. It's served with a cucumber salad (cucumber marineted in sugar and vinegar), sour cream and small new potatoes. Thank you for reminding me to cook some again! :-) ありがとうございます。
Thank you for the lovely comment Anne. You're childhood dish sounds absolutely delicious. Mackerel is such a rich and oily fish, so accompanying it with some sweet and sour cucumber sounds like a perfectly balanced dish.......thanks again
oo nice. I have to try this one. When I make it I just fry the first side with a skin on the oil. When makrell is fried in 3/4 I flip the filet to another side then I put a cube of butter and I squeeze a bit of lemon to the pan so the stim will go through filet then I poor some table spoons of the created lemon-butter juice on the filets. Done :)
Anne M. Eww mackrel
버터를 사용하면 비린내가 없어짐
Thanks for sharing your recipe
I like how you don't just instruct, but explain the reason behind it. Very informative!
Beautiful fish and accent😊😊😊
Tried these instructions this past weekend and mackerel came out amazing! Water pan and patting the fillet dry just before cooking were key.
I’m so glad, thanks so much, that’s music to my ears. Really happy that it came out well 👌
very talented and stable hands, its not at all easy to develop knife skills 👍
you're too kind, thank you Ronyl
Would love to see more mackerel recipes as I catch a lot of them and they are one of my favourite fish
this simple dish is one of my most favorite dishes in the world. thanks for the great instructional video.
one of the dishes which i would order in a japanese restaurant, simple yet so delicious and satisfying
I think Japanese cuisine is as you said, "simple". I feel its always best to enjoy the flavour of an ingredient as nature intended. Thanks for your comment!
Really great tips here, thanks! All you need is fresh mackerel and some salt and it is delicious. Another idea: marinate in mirin, sugar, water before grilling
My Grandmother is a rough cook. She just covered the Mackerel in foil and chunked in into the toaster oven. It instantly turned into my favorite fish dish. Despite all the bones! She drove by another day and gave me more cause she knew how much I liked it. Though heating it up in my own toaster oven not only made the house smell, it made the toaster over make anything else we made in it taste like fish! (For anyone curious a thorough clean with soap, then bake watered down vanilla/lemon on low heat to get that smell out.)
killercloud345 lol use your oven dude. Why use a toaster oven smh
Beautiful! It looks scrumptious!!!❤😮😊
Hi Dai, so glad I found your UA-cam and thank you for your generous sharing of skills and recipe!
This was a really great, thoughtful explanation of your technique. Bravo and well done, can't wait to try it for myself, as I'm sure I can get the same effect with some careful use of the oven broiler. Thanks again mate.
Sorry for the late response. Thanks for the lovely message bro. Take care
Delicious. Both the chef and the mackerel.
did you just season the floor?
You funny!
Extremely beneficial. I'll have to try some of the techniques with what I have and what I can get. Thank you for sharing.
+Michael Liu thank you so much for the kind words.....
Enjoyed your video. Would have loved to see you taste it as it would have completed the cycle of joy. I will try this. I would also like to learn to cook sardines.
I don't know why but you give positive vibes :)
Wow so beautiful fish grill
This fish is very common for Russia. We smoke it, or salt it with spices or bake it. We would usually have it for big family dinners. But I never knew its English name. I can't wait to try out new recipes with mackerel starting with this one. This reminds me of home.
Very informative, it's really a pleasure to watch your videos! Keep it up. 😃
+Lumian Thank you so much Lumian....will do our best!!!! 🙏
Omo! One of my favourites! So yummy with a fresh beer after a long day 😍😍😍
Beautiful ❤️ just have to work out how to make it with home countertop steam oven.
Solid techniques! Thanks for teaching
+John Herschell Taghap thanks for watching and for the kind words!
amazing! just ran across your channel and love how I can learn from a professional :) UA-cam is a wonderful thing
+trang huynh Thank you for your kind comment Trang!!!!
Indeed, youtube is awesome!!!
Dai
Master with the knife! Very nice video!
my favorite ... saba no shioyaki ... 😋 yummy
he makes a good teacher. His accent is bomb for a Chinese man. Very mouth watering, I don't eat fish because of the bones but this makes me want it!!
Very great recipe! i will make sure to try it soon :)
+Sena Thank you so much. please do try it! nothing will give me more pleasure!
Awesome ... mouth watering, I am going to catch some mackerel this weekend and will give this a bash 👍
Enjoying all your videos... thanks for sharing... :)
Sorry for the late response. Thanks so much
I went here for the recipe, I stayed for the chef
Sorry for the late response. Thanks for the kind words
Hey chef Dai, thank u so much for sharing yr recipes and techniques unreservedly. Ive been hooked by all the details u have provided and watched all yr videos, now I'm wondering when u got time, could u make a video of how u do yakitori? And after that, would u think making more home cooking style recipes a good idea?(like those home stews in TV shows or some of the Japanese adapted Chinese wok fries etc)
beautiful looking fish
You are great. Congratularions. 👏👏
This is kuroo's favorite😭❤️
And Haruka Nanase's
Looks good Especially eat with white rice. Thank you
Love your vids! Binge watching all of them!
+DrawLots Thanks a lot!
i like your vids. very much good job
greetings from swiss
+maftj Thanks a lot for the comment. I'm glad you like the videos. I rode through Switzerland on my motorcycle last year. You're lucky to live in such a beautiful country. Greetings from London
Yum
Your accent actually caught me off guard 😂 😍 oh and love the recipe as well 💙
Thank you so much!!! One of my fav dishes
The grillmarks look beautiful
kinda strange to bring this up but you have a nice complexion
beautiful. thanks for this
I am in love with the way you cook those foods. Actually they way you cook reminds me of japanese chef with 1 or 2 star michellin. But i wonder where you have that style of cooking. You took japanese cooking class or you half japanese? I enjoy your cooking video. Honto ni sugoi! Greetings from Indonesia
+adri sadira Thank you so much for the kind and thoughtful comment Adri. My Father was a great Japanese chef and somewhat of a pioneer (maybe I'm a little bit biased?). He definitely inspired me to become a chef. I gained most of my experience in Tokyo and London. Arigato gozaimasu Adri san!!! Dai
Thank you for the video! It looks delicious!
On a side note, could you fix the fluorescent light flicker in the video please?
Hi, thanks for the informative video. I've seen some recipes for saba shioyaki that includes running sake over the fish, patting dry, and then salting for 20 minutes, then patting dry excess moisture. Do you think that's beneficial?
British accents sounds convincing every time!
Simply gr8...👌
I do Mackerel about twice in a week. Just use salt, no oil at all, 2 pcs of fillets, must be patted dry, put some salt on both meat and skin, skin facing up on a stainless rack, into the oven 450F medium rack for 8 minutes (9 minutes if big fish), then broil at high broil (higher than 550F) for 2 minutes (watchout for burning, if starting to burn, take it out before 2 minutes). So the whole process, skin is facing up and must be patted dry before adding salt. Take out and squeeze some lemon on the meat side. You're welcome.
This gave me butterflies
Very good...Following you from Serbia..!! :D big hello..
+KINA015 thank you so much!!!
Здраво
Thanks for recipe...no need for oil?
Can I use skewers over stove top held up by a pan?
Thanks. I'll do it too.
+Starwayal please do...thanks a lot!
I very much love Japanese food. However, I don't think I'm gonna cook any of them. Anyway, I really enjoy your videos, they always make me hungry!
Although I studied Japanese language, and would love to practice the food names and cooking terms in Japanese, somehow I really love to listen to your English accent 😅
Asmr quality voice 😁
グリルは上下から火が入っているのでしょうか？炉端大将で片面ずつ焼いてみようかと考えています。それでも問題ないでしょうか？宜しくお願いします。
My god, good food, good accent and good looking hand 🙈🙈
😂 thanks for the kind words. It’s funny but I really hate the way my hands look
Hi chef Dai, i really like grilled saba, everytime i go to japan's washoku restaurant i always chose saba. I really want to make it at home, but the problem is i dont have fish griller, oven or the charcoal one. So is there any way to make it with a simple cooking appliances?
Your dialect is nice. What part of England is it from?
Thanks so much
very Gaspar Noé, that strobe effect.
I came here because I bought some Mackerel that is sold as SALTED MACKEREL.. so I was wondering if I need to soak first before cooking.. its not dried it's frozen fresh and is very much raw... I think inwill just Pan fry and see how it goes 🤷♀️
Can you do a series on Sushi & Sashimi?
Just made this way ty
Thats what i like! Hes not a master but certainly he gives off as a skilled cook! Can i ask u did u turned your salamander on both ways? Top n bottom? I need this for tommorow^^~
Hi Dai! that is one beautifully grilled fish, can i ask at what temp do you grill at? i'm grilling at 400 C inside toaster oven but it has never looked like what you just did. Thank you in advance!
Hiya mate, not sure what temperature the grill gets to but I would say if it not hot enough, try raising the height of the fish i.e. so that it gets closer to the filaments
Also, make sure to allow the fish to get to room temperature before grilling.
hope that helps!
What approximate temperature did the grill have and what internal temp should I go for?
I like it sooooooo much first of All that is Halal Food💜
Hi, if I were to cook using the oven grill that goes by heat levels 1 to 10, what would be the best level that I should use for this recipe? Thanks.
If I do not have a grill can I put the fish into the oven instead. Will the result be the same? Btw, I liked ur accent.
Can I use other kinds of fish that should do we
l on the grill? Thanks for your kindness!
+Donna Copas no worries.....thank you for question Donna. You can pretty much grill any type of fish.
I'm having skinless cod later but ive been trying to put sauce on to marinade it but the sauce just runs off any hints on how to do that sorry if I'm on the wrong video
is there need to take out bones before or after grilling? also what temperature was your salamandra? thank s
This's my first time watching this video and I'm so happy 😁 cuz Dai Chef 👨🍳 so cutely. Subscribe and take a look back all your videos. 😊👍🏻
Will you upload new video? Waiting for so long
sometimes you look like kenichi matsuyama with great cooking skill
+Fannia Haryani ☺️
Can I pop this in my conventional oven?
Is the fish fresh at the beginning or it was salted??
I would need 6 of those and bowl of rice
love this guy
"(very quietly) k......? like so......"
Does the makerel come fresh or frozen? How do you usually thaw fish?
thank you sef
Hi' it may be in the comments somewhere but can you please tell me the Brand of your knife.
Thank you.
3:08 I have always heard that it was better to cook the skin first as it protects the flesh, allowing a slower cook for the meat. Is it true? I guess it is not, considering your video. Is there any reason to cook the meat first and to roast the skin afterward? Does it really matter?
Anyway, I made it yesterday evening and used spanish black radish instead of daikon radish (impossible to find here in France): That was amazing!
I need some mackerel the other, and part of it had a bitter favor. What did I do wrong?
Os there a way ti kook It in similar way but in a Pan?
What fish filleting knife shall I buy please sir?
Super gustos
Chef 👏
what temperature was this griller on?
What type of knife are you using
おいしいそう、おみせにいきたいなぁ～
is it absolutely necessary to use skewers?
What's the temperature of the grill?
you gotta add some rice with it...
shi would slap
Hi Dai, instead of salamander can I oven to get the same result as yours?
should be the same.
+HungQDang What temp do you grill?
if you are using an electric oven, 450 or 500F is its' max temp. So you have to pre heat it to the max temperature before grilling. it might take a bit longer than the gas salamander in this video so watch the color of the fish as you grilling.
+HungQDang okay thanks mate!
Came here to see the cooking and I got more with the accidental ASMR
Id also be careful not to score deeply on the more flat parts as that can cause problems skewering it
what type of knife is it?