Mackerel Fillets Simmered in Soy Sauce

By Mark Bittman

Total Time
20 minutes
Rating
4(41)
Comments
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Featured in: THE MINIMALIST; Mackerel: Good Eating, And a Looker

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Ingredients

Yield:3 to 4 servings
  • ½cup soy sauce
  • ⅓cup sake or dry (fino) sherry
  • 1tablespoon sugar
  • 2tablespoons rice vinegar or white wine vinegar
  • 5 or 6thin slices peeled fresh ginger
  • Finely grated zest of 1 lemon
  • 3 or 4crushed garlic cloves
  • 4mackerel fillets, about 1 pound total, skin on
  • Cooked white rice for serving
  • Chopped scallions for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

331 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 25 grams protein; 1854 milligrams sodium

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

  1. 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.

  2. 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.

Ratings

4 out of 5
41 user ratings
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Comments

Howard

Worked well with thick mackerel "steaks" so fillets not a requirement.

mediocre miss m

I made this and served it over rice with the ginger scallion sauce from momofukus bo ssam (on NYT cooking)- so good!

jenn

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.

Gaby

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.

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