Mackerel with Salty Ankake Sauce

Name: Mackerel with Salty Ankake Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 1 Mackerel; 1 tsp Salt; 1 piece Ginger; 500 ml Water; 1 Katakuriko slurry

cookpad.japan @cookpad_jp

I'm really into salt-simmered fish. So easy, and you can taste the fish properly.
I added a little thickener to the sauce this time to make it rather elegant...

Always add the fish to boiling liquid. It won't be fishy! For 4 servings. Recipe by santababy

I'm really into salt-simmered fish. So easy, and you can taste the fish properly.
I added a little thickener to the sauce this time to make it rather elegant...

Always add the fish to boiling liquid. It won't be fishy! For 4 servings. Recipe by santababy

cookpad.japan @cookpad_jp

I'm really into salt-simmered fish. So easy, and you can taste the fish properly.
I added a little thickener to the sauce this time to make it rather elegant...

Always add the fish to boiling liquid. It won't be fishy! For 4 servings. Recipe by santababy

I'm really into salt-simmered fish. So easy, and you can taste the fish properly.
I added a little thickener to the sauce this time to make it rather elegant...

Always add the fish to boiling liquid. It won't be fishy! For 4 servings. Recipe by santababy

Saved

Ingredients

4 servings

1Mackerel
1 tspSalt
1 pieceGinger
500 mlWater
1Katakuriko slurry

Saved

Steps

1

Cut each mackerel filet in half, and make crisscross cuts in the skin side.
2

Put the water, ginger and salt in a frying pan and bring to a boil.
3

Add the fish filets to the boiling liquid.
4

Put a small lid that sits right on top of the food (otoshibuta) on and simmer.
5

When the mackerel is cooked through take it out, and thicken the pan juices with a little katakuriko dissolved in water. Done!