MACKEREL FILLETS SIMMERED IN SOY SAUCE
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
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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