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récolte / RAO-3

Salt-Grilled Mackerel

Season 2 slices of raw mackerel with salt and cook using the "Hi Steam" setting.

Serves 2 / 2 fish filletsSeafood DishesOriginal
Recipe Publication Policy

The official sources referenced are listed in the "References" section at the bottom of the page.

For information on the use of AI and the scope of verifiable content, please refer to our general posting guidelines. Please read the preconditions and instructions for each step before cooking, and verify the final result using the method described in the text.

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Initial Heating Settings

First HeatingHi Steam180°C / 15min

After 15 minutes, measure the center of the thickest part of each of the 2 fillets. Remove them if the doneness requirements are met. If the temperature or holding time is insufficient, stop and proceed to the final check step. Stop using the appliance if there is smoke, a burning smell, or an abnormal display, even before the cycle ends.

Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.

Let it sit in the refrigerator for 10 minutes.

Check Before Cooking
  • Use a total of 220g of fish, with each piece no more than 20mm thick. Weigh only the fish. Arrange the 2 pieces in a single layer with space between them.
  • Use refrigerated fish in the quantities and thicknesses specified, and cook without preheating.
  • Make sure that ingredients and containers do not exceed the MAX line and do not block the steam vents or hot air vents. Do not line the basket with paper or foil.
  • The initial set time does not represent the total cooking time. If the unit pauses for approximately 10 minutes, check the display and the remaining time before resuming.
  • Before heating, arrange the specified amount for one batch in a single layer with gaps, and check that everything fits. If it does not fit, do not start; choose an official procedure for the same model that matches the amount and thickness. Do not split it into batches while keeping the original time or scale the time in proportion to the weight.
  • Stay nearby while cooking and keep the air intake and exhaust vents clear. If there is smoke, a burning smell, or an abnormal display, stop heating, unplug the appliance, stop using it, and follow the instructions in the manual.
  • Limit continuous use to less than 180 minutes, and wait until the unit has cooled completely before starting the next cooking session.

Instructions

0 / 5 Complete
  1. 01

    Ensure the fish pieces are uniform in size and thickness

    Check the raw mackerel (unsalted fillets) for bones and remove them, then wipe off any moisture from the surface. Slice open any sections thicker than 20mm to make them thinner, then sprinkle a total of 2g of salt over both sides of the 2 fillets. Cover and refrigerate for 10 minutes, then wipe off any moisture that has accumulated. Wash the hands, cutting board, and knife that touched the fish, and keep them separate from those used for serving.

    Discuss these instructions
  2. 02

    Prepare the garnish and arrange the fish on the inner rack

    Grate 80g of daikon radish, lightly drain it, transfer it to a clean bowl, and mix in 5ml of lemon juice. Set the inner rack in the correct orientation and lightly coat it with 2g of rice bran oil. Arrange the fish skin-side up without overlapping. Do not judge doneness by the color of the skin alone.

    Discuss these instructions
  3. 03

    Add water and heat

    Attach the steam tray and water tray, then fill the water tank with room-temperature water only, up to but not exceeding the MAX mark. If the water refill indicator appears, check the operating status; if the unit is running, pause it, remove the tank, refill it with room-temperature water, reinsert the tank, check the display, and resume operation. Do not preheat; start the cycle using the “Hi Steam” setting at 180℃ for 15 minutes.

    Discuss these instructions
  4. 04

    Check the center temperature and serve

    After 15 minutes, remove the dish—being careful of the hot steam—and place it on a trivet. For each of the 2 slices, use a food thermometer and a timer to verify that the temperature at the center of the thickest part remains at 75℃ or higher for at least 1 continuous minute. Do not judge the dish as done based solely on browning or a single temperature reading. If the temperature is not reached, proceed to the next verification step, and remove the thermometer before reheating. Once the conditions are met, use a clean spatula to lift and plate the dish, and serve with grated daikon radish.

    Discuss these instructions
  5. 05

    What to check if the food is not yet done

    If the dish does not meet the completion criteria, review the intermediate checks and final standards listed in the instructions. If you cannot find a method in the official instructions or the product’s cooking guidelines that corresponds to the same ingredients, quantities, thickness, and starting condition, do not repeat the heating process based on guesswork, and do not eat the dish.

    Discuss these instructions

Check the results

Confirm that the center of both halves remains at 75℃ or higher for at least 1 minute continuously. Be careful of bones when eating, and do not assume the dish is done based on color alone.

Reference Information on Heating and Food Poisoning Prevention ↗

Things You Can Verify Without Consulting Anyone →

If you get stuck along the way

The skin isn't crispy

These are the conditions for using Hi Steam. Before extending the cooking time to achieve the desired texture of the skin, verify the cooking conditions for the center.

The surface falls apart

Use a spatula to support the food while checking it. Next time, coat the inner basket evenly with oil and avoid moving it around too much.

The entire batch does not fit in a single layer

Before heating, arrange the specified amount for one batch in a single layer with gaps, and check that everything fits. If it does not fit, do not start; choose an official procedure for the same model that matches the amount and thickness. Do not split it into batches while keeping the original time or scale the time in proportion to the weight.

The cooking time has ended but the completion criteria have not been met

If the dish does not meet the completion criteria, review the intermediate checks and final standards listed in the instructions. If you cannot find a method in the official instructions or the product’s cooking guidelines that corresponds to the same ingredients, quantities, thickness, and starting condition, do not repeat the heating process based on guesswork, and do not eat the dish.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
2 slices / Hi Steam / 180℃ / 15〜18 minutes
Independently designed details and unverified points
The official chart specifies the mode, temperature, and time for 2 fillets, but does not specify the weight, thickness, salt content, initial temperature, or preheating requirements for 1 fillet. The weight, 20mm thickness, ingredient ratios, conditions for starting from refrigerated without preheating, and measurement procedures on this page are Crisp.'s original design.

User Manual, p. 20: “Grilled Fish (Salmon, Mackerel, etc.)” ↗

Source checked: 2026-09-10

The initial setting is in 5-minute increments. Check the progress based on the elapsed time since heating began; do not use the check time as the unit’s set time.

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