Mackerel Fillets Simmered In Soy Sauce Recipes

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MACKEREL FILLETS SIMMERED IN SOY SAUCE



Mackerel Fillets Simmered in Soy Sauce image

Provided by Mark Bittman

Categories     main course

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 10

1/2 cup soy sauce
1/3 cup sake or dry (fino) sherry
1 tablespoon sugar
2 tablespoons rice vinegar or white wine vinegar
5 or 6 thin slices peeled fresh ginger
Finely grated zest of 1 lemon
3 or 4 crushed garlic cloves
4 mackerel fillets, about 1 pound total, skin on
Cooked white rice for serving
Chopped scallions for garnish

Steps:

  • In a 12-inch skillet with a cover, mix together all ingredients except fish, rice and scallions. Add 1/2 cup water. Bring to a boil and simmer over medium heat for about 5 minutes, uncovered.
  • Add fish skin-side down and simmer until cooked through, 7 to 10 minutes. (You can hasten cooking a bit by covering pan, but it is not necessary.) Spoon a fillet and some sauce onto a mound of white rice; garnish and serve.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 4 grams, Sodium 1854 milligrams, Sugar 4 grams

MACKEREL FILLETS SIMMERED IN SOY SAUCE



Mackerel Fillets Simmered in Soy Sauce image

Many Japanese cooks treasure dark, oily, full-flavored fish and treat it with a simple dose of powerful seasonings and a simple cooking technique that might be called "pan-steaming." If you think you don't like mackerel, try it this way; it may change your mind. Serve this with short-grain white rice (page 507).

Yield 2 to 4 servings

Number Of Ingredients 8

1/2 cup soy sauce
1/3 cup sake or dry sherry
1 tablespoon sugar
2 tablespoons rice or white wine vinegar
5 or 6 thin slices peeled fresh ginger
3 or 4 garlic cloves, crushed
4 mackerel fillets, about 1 pound total, skin on
Finely grated peeled fresh ginger or lemon zest for garnish

Steps:

  • In a 12-inch skillet with a lid, mix together all the ingredients except the fish and garnish. Add 1/2 cup water, bring to a boil, and simmer over medium heat for about 5 minutes, uncovered.
  • Add the fish, skin side down, cover, and simmer until the fish is cooked through (the smallest fillet should just flake when prodded with a fork or knife, and the fish should all be opaque), 7 to 10 minutes. Spoon a fillet and some sauce onto a mound of white rice; garnish and serve.

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