Mackerel Simmered with Ginger
cookpad.japan @cookpad_jp
Since we like having miso soup with dinner, having 'miso-simmered mackerel' would mean doubling up on the miso, so I do the mackerel with ginger and soy sauce instead. I've been making this for a long time.
Mackerel simmered in miso is popular, but this is easier to make. You don't have to worry about it burning. For 4 servings. Recipe by Mamemame
Open in Cookpad AppCooking Instructions
- 1
Cut each filet in half to end up with 4 pieces. Make crisscross cuts on both sides. Slice the ginger thinly.
- 2
Put the [A] ingredients in a pan and bring to a boil. Put in the mackerel filets skin side up. Add the sliced ginger. Spoon the cooking liquid over the mackerel and put in a small lid that sits directly on the simmering food (otoshibuta).
- 3
You can make a one-use otoshibuta by cutting out a round piece of kitchen parchment paper and placing it on top of the food. Simmer over medium heat until the cooking liquid has reduced to about 1/3. Spoon the liquid over the fish about 4 times while it simmered to make it nice and shiny.
- 4
Add the uncut green onion at the end and replace the lid until the green onion softens in the residual heat.
- 5
Transfer the mackerel to serving plates. Serve the wilted green onion coated with sauce alongside the mackerel, wrapped into a spiral.
- 6
This is the whole meal by the way. I served the mackerel with tonjiru (hearty pork miso soup).
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