Cooking in a frying pan

• 1. Partially defrost the mackerel, make a diagonal cut in the skin, and insert a lemon sliced ​​in half.
• 2. Brush olive oil (for fish) all over the surface of the mackerel and grill.
• 3 Finely chop the tomatoes and onions.
• 4. Mix 3, olive oil (for the sauce), lemon juice, sugar, and salt in a bowl, season to taste, and spread in a circle in the center of a plate.
• 5. Place the cooked mackerel on top of the sauce from step 4 and garnish with watercress.

Steam convection cooking

• 1. Partially defrost the mackerel, make a diagonal cut in the skin, and insert a half-moon slice of lemon.
• 2. Brush the entire surface of the mackerel with olive oil (for fish) and arrange them in a hotel pan without overlapping.
• 3 Heat in a preheated steamer on combination mode at 30% steam and 220-230°C for 9-10 minutes.
• 4 Chop the tomatoes and onion.
• 5. Mix the chopped tomatoes and onions, olive oil (for the sauce), lemon juice, sugar, and salt in a bowl, season to taste, and spread the mixture in a circle in the center of a plate.
• 6. Place the cooked mackerel on top of the sauce from step 5 and garnish with watercress.
• * If you are cooking a large amount, it is convenient to use a food processor for tomatoes and onions. If the tomatoes are too sour, add sugar to adjust the acidity.
• * Preheat the steamer to a temperature 20 to 30°C higher.
• * The temperature and cooking time vary depending on the model, so please check the core temperature before cooking.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.