1. Wash mackerel fillets and drain. Place them on the tray. Sprinkle kosher salt on both sides. Coat well and let it rest for 10 minutes.
2.meanwhile making the sauce
In a bowl, add all the sauce ingredients and mix well. Set aside.
3. Dry the fish with a kitchen towel. Cut in half and slice an "X" on the skin side.
4. In a frying-pan, heat 1/2 tbsp vegetable oil over medium-high heat and wipe off any excess oil with a kitchen towel.
5. Place mackerels (skin side down) onto the frying-pan. Cook about 5 minutes over medium-low heat. Then, flip them and cook for another 3 minutes. Pour the sauce in one go. Flip once to coat the fish with the sauce.
150g steamed japanese rice (Reheat with a microwave if the rice was frozen.)
1 tbsp white or black sesame (your choice)
dash of soy sauce
1. In a heat-safe bowl, add rice flour and salt. Mix well.
2. Slowly pour the boiled water, using a cooking scale to help you add the right quantity. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it for 30 sec at 600W if it was cold and hard), sesame and dash of soy sauce (optional). Knead with your hand until well combined. Pre-heat the oven to 200℃ degree.
4. Spoon some rice mixture (about 1 tbsp) and make it into a ball, then flatten it with your hand. Make it even thinner, using your fingers. Place on the baking sheet on an oven tray. Repeat until you have used up all the rice mixture.
NOTE : The thinner senbei will be crispier.
5. Bake senbei 10 min, pull it out from the oven once and flip all the senbei. Then put it back to the oven and bake for another 10 min.