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Make a slit in the center of the skin of the horse mackerel.
Cut the outer part of the leek into julienne strips
and immerse in water. Drain.
Finely chop the core of the leek.
In a bowl, combine the soy sauce, the sake, the chopped leek, the chopped green onion, finely chopped parsley, and finely chopped ginger.
Add the horse mackerel to the bowl and marinate for about 3 minutes.
Cut the lemon into wedges.
Cut the green perilla leaves into chiffonade strips.
Pat the fish dry with a paper towel.
Grill the fish skin-side down in the oil in a non-stick frying pan. Cover the fish with a drop-lid.
Halfway through cooking, flip it over.
When the both sides are cooked, place the fish on a plate. Top with the julienned leek and the green perilla leaves. Garnish with the lemon.