Ingredients
Preparation
- Cut salted mackerel into bite-sized pieces.
- Heat vegetable oil in a pan, grill mackerel to brown, and finish with teriyaki garlic sauce.
- Tear lettuce into bite-size pieces, cut potherb mustard into 2 to 3 cm lengths, and cut red onion and capsicum into thin slices and drain in water to crisp them up. Cut the cherry tomatoes.
- Place the drained salad in a dish, put the heated vegetables on top of it, and serve with Japanese mayonnaise sauce.
- Place the mackerel in the pan side by side, avoiding overlapping. Put the ginger on top, place the lid directly on the food, and cook over medium heat for 10-12 minutes. Then add the mackerel to the salad.
- Boil down the remaining sauce slowly and pour it over the mackerel.
Tips: Grilling salted mackerel to a golden brown is the key. It helps to preserve the taste. If you use Teflon coated pans, vegetable oil is not necessary