Remove the scales, innards, scutes, and small bones from the horse mackerels, and fillet into 3 pieces each, then sprinkle with salt. Cover with plastic wrap, and let it sit for 20 minutes in the fridge.
Thinly slice the onion and pepper, and cut the green onions into thin round slices. Add the flavouring ingredients into a bowl, and mix well. Add in the onion and pepper.
Briefly wash the horse mackerels in cold water, and wipe off the excess water completely with paper towels. Coat them with the katakuriko.
Heat the vegetable oil in a frying pan over medium-low, and start frying with the skin side of the horse mackerels. Fry for about 5 minutes, and flip when they are browned.
Fry the other side for about 5 minutes as well. When the horse mackerels are cooked, soak into the Step 2 flavouring ingredients while they are still hot, and serve on a plate. Garnish with green onions and chili threads, then you're done!!
Story Behind this Recipe
I created this recipe because I wanted to upload it to my photo blog.