Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn over and grill for a further minute ...
Season the mackerel fillets on both sides with salt and pepper and add the fish to the pan, skin-side down (you may need to do this in batches). Fry for 3 minutes, without moving the fillets ...
He's got mackerel fillets with sardine ketchup on toast ... Taste for seasoning, adding salt and pepper as required. Transfer the ketchup to a clean container and allow to cool.
170 grams mackerel fillet, 2 “satoimo” yam, 1/3 long onion (“naganegi” variety), a piece (half the size of thumb) of ginger, sake, bit of salt and pepper, bit of katakuriko starch ...