Thomson

🐟 Four marinated whole horse mackerel, pan-fried and drained; sides and sauces separate.

Ingredients

• 4 whole scaled and gutted horse mackerel, about 250 g each prepared
• 80 g roughly chopped onion
• 8 g garlic
• 10 g fresh ginger
• 15 ml lemon juice
• 4 g fine salt, adjusted
• 1/2 teaspoon black pepper
• 150 ml neutral vegetable frying oil for pan

Preparation

Check prepared fish, remove remaining scales and hard fragments, pat dry and make 2–3 shallow slashes per side. Separate raw utensils.

Blend onion, garlic, ginger, lemon, salt and pepper into fine paste without water.

Coat fish and slashes, cover and refrigerate 30 minutes. Clean hands and raw-contact equipment.

Remove thick marinade clumps and discard all raw-contact leftovers; never use for basting cooked fish. Pat excess moisture away.

Heat 150 ml oil moderately to about 165–170 °C in stable deep pan no more than half full. Use dry utensils and add one or two fish without crowding.

Fry about 4–5 minutes each side depending on thickness, turning carefully. Lower heat if aromatics darken; repeat second batch for about 20 minutes total.

Check thick flesh near head with clean thermometer avoiding bones: at least 63 °C, opaque and flaking. Extend gently if needed; skin colour alone is insufficient.

Drain on clean rack and serve one fish each, warning about bones. Refrigerate promptly and use within 24 hours after thorough reheating. Cool oil before handling; do not pour onto food.