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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
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Mackerel Simmered in Sweet Soy Sauce

Recipe ID :277 Posted on 14 APR 2015
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Serves 4

Cook 30min
views 17,207
printed 260

saved 8

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

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Purihirunesan
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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

Category

Japan Boiled Sauces Simmer Alcohol Fish Mackerel Christmas Dinner Home Party Romantic Dinner

Related fillet sake mirin soy sauce white wine ginger
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