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 14,434
printed 255

saved 8

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

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Ingredients

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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

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Purihirunesan
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