Mackerel is a fish with a lot of oil in itself, and it’s delicious when grilled or pan fried. However, even fish lovers tend to avoid cooking fish at home because of smell. This recipe leave almost no smell after cooking the fish. Once you make it, you’ll be cooking fish at home more often.
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Ingredients
600g mackerel, fabricated, fillet
1 tablespoon kosher salt
1 stalk green onion
1 tablespoon sliced ginger
3 cloves garlic
1 tablespoon vegetable oil
Baking parchment paper

Instructions
1. Fabricate the mackerel. Wash it in cold water and drain.
2. Sprinkle salt over the fish on both sides. Set them aside for 30 minutes.
3. Meanwhile, cut the green onion into big pieces (5cm or 2 inch). Slice the ginger and smash the garlic.
4. Pat the mackerel with paper towel to remove liquid.
5. Prepare 28cm diameter pan and a lid. Place the baking parchment paper on the pan. Drizzle oil and spread the oil evenly on the parchment paper. Heat the pan over medium high.
6. Add mackerel on the parchment paper. Plut green onion, garlic, and ginger on the mackerel. Cover the fish with parchment paper. Then Cover the pan with a lid. Cook for about 5 minutes until golden brown.
7. Turn over the fish and cover it with parchment paper and a lid. Cook it for additional 5 minutes, checking if it looks well cooked and crispy.
8. Turn off the heat. Put the mackerel on the plate. Serve with a bowl of rice and side dishes(optional)

More information
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