Set aside. Heat the remaining oil in a large non-stick frying pan over a medium–high heat. Season the mackerel fillets on both sides with salt and pepper and add the fish to the pan, skin-side ...

Add the fried eggplant and toss ... keep warm. Brush the mackerel with olive oil and season with salt and pepper. Oil the grill grate or grill pan. Grill the fish skin side down until lightly ...

Fresh mackerel can be grilled, fried, barbecued or poached and is perfect ... sea salt and a generous squeeze of lime, or simply pan-fry the fillets and serve with a refreshing mint and mustard ...

No oyster sauce? No problem. The post This Fried Rice With Smoked Mackerel Packs An Umami Punch first appeared on Spoon University.