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Japanese Broiled Mackerel
August 30, 2019

Very easy, and I'd be willing to do this recipe again. I let my fillets marinate overnight, so the flavor sunk in well. It didn't completely saturate the fillets, which is good, because I still wanted to taste the fish. I cut waaay back on the sugar, since the mirin is so sweet, but that means I didn't really get a caramelized coating. Still tasted great, but if you're going for crunch, you might want to use the full amount of sugar. Some of the coating burned while under the broiler, but those bits scraped away very easily and the meat below was not overcooked. Just wanted to point that out for any other broiler newbies like me; don't panic when you see the black bubbles. My broiler has a low and high setting, and the recipe did not specify which to use. I did high, and it was fully cooked by the minimum suggested time. One more tip: leave the oven door open while it's broiling, if you can. It keeps steam from building up in the oven, and steam will prevent your fish from crisping up at all (you might as well have baked it at that point).

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