Mackerel Simmered in Sweet Soy Sauce

I'll give you some fishmonger's tips for this recipe.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Serves 4 Cook: 30 min

Ingredients

Fresh mackerel fillets 4
Soy sauce 4 tbsp
Sake (or white wine) 4 tbsp
Mirin 4 tbsp
Water 4 tbsp
Sugar 2 tbsp
Ginger (optional) as you like

Method

1
Put the soy sauce, sake, mirin, water and sugar in a large pan.
2
Bring to the boil. Tip: if it's not boiled and you add the fish, it will be very fishy, so avoid this.
3
Add the mackerel fillets to Step 2 on high heat. Remove any scum. Tip: removing the scum leaves a clear look and taste to the dish.
4
Put the lid on. Tip: scrunch some foil and open out again and use as a lid directly on the fish.
5
Turn the heat down to low or medium low. The sauce should be simmering all the while.
6
Simmer for 10-15 minutes to reduce the sauce. It will thicken. Add 50ml water if you think it needs loosening.
7
If you want to add ginger, add it now. Remove the lid and turn the heat up to high. Cook for 2 minutes.
8
When the sauce is nice and thick, it's ready. Tip: if you add the ginger at the beginning, its flavour will disappear by the time the dish is cooked, so add only within the last 5 minutes of cooking.

Tips & Note

Tips from your fishmonger:
●Keep the fillets in one layer in the pan otherwise they will stick together. Shake the pan to keep them separate
●Sprinkle some salt onto the mackerel skins and keep aside for 20 minutes. Wash the salt off before you start cooking - this will stop the skins from peeling off whilst cooking

Mackerel Simmered in Sweet Soy Sauce

I'll give you some fishmonger's tips for this recipe.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Serves 4

Cook: 30 min

Ingredients

Fresh mackerel fillets 4
Soy sauce 4 tbsp
Sake (or white wine) 4 tbsp
Mirin 4 tbsp
Water 4 tbsp
Sugar 2 tbsp
Ginger (optional) as you like

Mackerel Simmered in Sweet Soy Sauce

Recipe ID :277 Posted on 14 APR 2015

Serves 4

Cook 30min
views 1,086
printed 117

saved 6

I'll give you some fishmonger's tips for this recipe.

Share

Ingredients

Print Ingredients Email Ingredients
4
4 tbsp
4 tbsp
4 tbsp
4 tbsp
2 tbsp
as you like

Method

Cook
30min
1
Put the soy sauce, sake, mirin, water and sugar in a large pan.
2
Bring to the boil. Tip:if it's not boiled and you add the fish, it will be very fishy, so avoid this.
3
Add the mackerel fillets to Step 2 on high heat. Remove any scum. Tip:removing the scum leaves a clear look and taste to the dish.
4
Put the lid on. Tip:scrunch some foil and open out again and use as a lid directly on the fish.
5
Turn the heat down to low or medium low. The sauce should be simmering all the while.
6
Simmer for 10-15 minutes to reduce the sauce. It will thicken. Add 50ml water if you think it needs loosening.
7
If you want to add ginger, add it now. Remove the lid and turn the heat up to high. Cook for 2 minutes.
8
When the sauce is nice and thick, it's ready. Tip:if you add the ginger at the beginning, its flavour will disappear by the time the dish is cooked, so add only within the last 5 minutes of cooking.

Tips & Note

Tips from your fishmonger:
●Keep the fillets in one layer in the pan otherwise they will stick together. Shake the pan to keep them separate
●Sprinkle some salt onto the mackerel skins and keep aside for 20 minutes. Wash the salt off before you start cooking - this will stop the skins from peeling off whilst cooking

PRO
Purihirunesan
I’ve got 72 recipes!
プリヒル姉さん
PURIHIRUNESAN
Step into my kitchen!
This sauce is almost as good as the traditional authentic one.
Grilled Eel, Soy sauce, Maple syrup
PRO
A delightful combination of flavours.
Smoked mackerel fillet, Cucumber, Tomatoes, Dressing:, White wine vinegar, Sugar, Sesame oil, Soy sauce, Mirin, Salt & pepper
PRO
Perfect for a bento lunch box!
Bottled cockles jar (90g), Soy sauce, Mirin, Sugar, Sake or white wine, Honey, Ginger (grated)
PRO
You can freeze this skate. The cooking time given excludes the marinating time.
Skate wings, Miso (white), Mirin, Sugar
PRO
Use a fresh fish stock if you can.
Mussels, Bacon or pancetta, Fish stock, Milk, Flour, Potato, Carrot (small)
PRO
It's a simple recipe with only 2 steps.
Mackerel fillets, Flour , Wholegrain mustard, Honey, Soy sauce, Salt
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

A lovely creamy sauce for mackerel and green vegetables.
Smoked mackerel fillets (non-peppered), Bok Choi bunches, Vegetable oil, Dashi stock , Milk, Potato starch in a bit of water
rie-i
PRO
Really great and tasty with rice.
Mackerel, Onion, Carrot, Ginger, Shiitake mushrooms, Spring onion, Oil, 【Sauce】, Miso, Chinese chilli bean sauce, Soy sauce, Sugar, Sake
rie-i
PRO
An exotic dish that combines sweet and sour tastes.
Sweet potato (small), Carrots, Leek, Cherry tomatoes, Lime or lemon juice, Mackerel fillets, Coconut milk, Fresh coriander, 【A】, Garlic (finely chopped), Red chilli, Thyme stalks
Simmer it well to get just the right strength of taste.
Mackerel fillet, Ginger, Water, White miso paste, Sugar
This goes well with cooked rice because of the dashi sauce from the tinned mackerel.
Tinned mackerel (in sauce), Oyster mushrooms, Chinese leaves, Konjak potato noodles, Sake, Light brown sugar, Soy sauce, Sea salt, Cayenne pepper
This dish is foolproof, you can't go wrong! It tastes even better when cooled so ideal for a bento lunchbox.
Tinned teriyaki mackerel, Konjak potatoes

All New Recipes

The inviting and intricate fragrances of baking bread and basil pesto combine to set an expectation that can only be met by a slice of Pesto Bread. This bread, with a brilliant green tint from the pesto, will impress your friends with the powerful burst of flavor and wonderful crust. See how to make.
 
What to do with all that leftover Christmas turkey? Don’t waste the turkey that took you hours to prepare! Transform the traditional American Christmas turkey leftovers into an amazing Italian dish by making Turkey Bolognese! See how to use your leftover turkey in Episode 71 of POV Italian Cooking
 
British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO