Mackerel Fillets Simmered in Soy Sauce
Published February 6, 2007
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup soy sauce
⅓ 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
Nutritional analysis per serving (3 to 4 servings)
21 grams carbs; 78 milligrams cholesterol; 340 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 2 grams fiber; 1856 milligrams sodium; 25 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 12-inch skillet with a cover, mix together all ingredients except fish, rice and scallions. Add ½ cup water. Bring to a boil and simmer over medium heat for about 5 minutes, uncovered.
- Step 2
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.
Private Notes
Comments
Worked well with thick mackerel "steaks" so fillets not a requirement.
I made this and served it over rice with the ginger scallion sauce from momofukus bo ssam (on NYT cooking)- so good!
This is an outstanding recipe, reminiscent of meals in Japan. We did not have sake, but we didn’t miss it. Note: I recommend 5 min. cook time for the mackerel with a covered skillet.
I followed the instructions, and the sauce was too salty. I tried to save it, adding more sake and water, but in the end, it was still salty. It was probably the brand of my soy sauce, but when I make it next time I'll only do 1/4 cup of soy sauce.