Pan Fried Horse Mackerel with Tomato Ginger Sauce
Crispy pan fried horse mackerel is topped with a savory tomato ginger sauce made with sweet onions and juicy cherry tomatoes. A simple yet elegant Japanese seafood dish that is perfect for both weeknight dinners and entertaining.
Horse mackerel is one of Japan's most beloved fish, prized for its rich flavor and tender texture. While it is often served grilled or deep fried, this version pairs crispy pan fried fillets with a bright tomato ginger sauce that adds freshness without overpowering the fish.
As the tomatoes soften, they release their natural sweetness, blending beautifully with soy sauce, mirin, sake, and fresh ginger. The result is a light yet satisfying dish that's delicious with steamed rice and equally enjoyable alongside a glass of sake.
What you'll need
- 3 horse mackerel fillets (from 3 whole fish)
- 6 to 7 cherry tomatoes
- 1/2 onion
- A pinch of salt
- Salt and black pepper, to taste
- Potato starch, as needed
- 4 tbsp olive oil
- Sliced green onions, for garnish
- <Sauce>
- 1 tbsp grated fresh ginger (or about 5 cm ginger paste)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
How to make it
Finely chop the onion and cut the cherry tomatoes in half or into quarters. In a bowl, combine the grated ginger, soy sauce, mirin, and sake, then add the tomatoes. Lightly salt the horse mackerel, let it rest for 5 minutes, and pat dry with paper towels.
Season both sides of the fish with salt and pepper, then coat evenly with potato starch. Heat 3 tablespoons of olive oil in a frying pan and cook the fish skin side down over medium heat for 2 to 3 minutes until golden. Flip and cook the other side briefly, then transfer to a plate.
Wipe the pan clean, add the remaining olive oil, and sauté the onion until soft. Pour in the prepared tomato mixture, cover, and cook for 1 to 2 minutes until the tomatoes soften into a chunky sauce.
Arrange the cooked horse mackerel on serving plates, spoon the warm tomato ginger sauce over the top, garnish with sliced green onions, and serve immediately.
Tips
- Patting the fish dry before coating it with potato starch helps create a beautifully crisp exterior.
- Cook the tomatoes just until they begin to soften. Leaving a little texture gives the sauce a fresher, more vibrant flavor.
- This tomato ginger sauce also pairs wonderfully with salmon, sea bream, chicken, or pork, making it a versatile recipe to keep on hand.
What to drink with it
