Smoky Mackerel with Chinese Spices
A flavorful Chinese-inspired dish featuring smoky mackerel, intensely smoky notes, and a hint of saudi arabian flair.
Ingredients
- ●4 fillets mackerel
- ●4 onigiriJapanese rice balls for serving
- ●1/4 cup intensely smoky sauce
- ●2 tsp saudi arabian spice blendincludes cumin, coriander, cinnamon
- ●2 tbsp soy sauce
- ●1 tsp brown sugar
- ●1 tsp rice vinegar
- ●1 tsp sesame oil
Instructions
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1. Preheat the oven to 400°F (200°C).
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2. Season the mackerel fillets with saudi arabian spice blend.
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3. Place the mackerel fillets on a baking sheet lined with parchment paper.
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4. Drizzle intensely smoky sauce over the mackerel fillets.
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5. Bake the mackerel in the preheated oven for 12-15 minutes, or until cooked through.
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6. Meanwhile, toast the sesame seeds in a small pan over medium heat.
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7. In a small bowl, whisk together soy sauce, brown sugar, and rice vinegar.
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8. Brush the sauce mixture over the mackerel fillets during the last 2 minutes of cooking.
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9. Remove the mackerel from the oven and let cool for a few minutes.
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10. Serve the mackerel with toasted sesame seeds, onigiri, and additional intensely smoky sauce if desired.