1. I bought a big Spanish mackerel, which weighs 5 catties. I can't eat one meal, but I eat three fish.
2. Cut the tail of Spanish mackerel, rinse well, and slice the fish;
3. Dip dry water with kitchen paper and place it in a baking tray;
4. After the red miso, pour in an appropriate amount of sesame oil and stir well;
5. Spread the mixed miso on the fish, evenly on both sides;
6. Cover the baking tray with a fresh-keeping bag, put it in the refrigerator overnight, and pickle it to taste;
7. The next day, take out the marinated fish and smear a little rice oil on both sides by hand;
8. Preheat the oven to 200 degrees, and bake the middle layer for 10 minutes;
9. Take it out after 10 minutes and sprinkle sesame seeds on the surface;
10. Put it back in the oven, put it on the upper layer, and continue to bake for 10 minutes;
11. When the time comes, take it out, put it on a plate, and serve with lemon juice.
Tips:If there is mirin, you can mix mirin in the red miso to get rid of the smell. I didn't let it go and just use lemon. The skin of the fish is facing up when roasting. It's best to use a non-stick baking tray, and put tin foil if you don't have it; this is one of the three ways to eat Spanish mackerel, and there are two other ways to make it.
