Sweet and Savory Braised Mackerel (San-chi Gan-jang Jorim)
Sweet and Savory Braised Mackerel (San-chi Gan-jang Jorim)
Easy Homemade Mackerel Dish, Korean Braised Fish Recipe, Perfect with Rice, Japanese-style Teriyaki Mackerel, Great as a Side Dish or Snack
Discover a delightful one-dish meal using a fresh mackerel caught from the East Sea, found tucked away in your freezer! Instead of just grilling, we’re transforming this precious fish into a simple yet elegant dish: pan-fried mackerel braised in a savory-sweet soy sauce. This Japanese-inspired San-chi Gan-jang Jorim offers a perfect balance of sweet and salty flavors, making it an excellent side dish for rice. It’s also delicious even when served cold, making it ideal for packed lunches. The taste is reminiscent of premium teriyaki grilled fish from a high-end izakaya, perfect for pairing with your favorite alcoholic beverages.
Main Ingredient- 1 whole fresh Mackerel (San-chi)
Mackerel Seasoning- Pinch of salt
- Pinch of black pepper
For Pan-Frying the Mackerel- 3 Tbsp tempura powder (or cornstarch)
- Generous amount of cooking oil
Braising Sauce- 3 Tbsp soy sauce
- 3 Tbsp mirin (or cooking sake)
- 3 Tbsp water
- 1 Tbsp sugar
- 1 tsp minced ginger (ginger powder or ginger juice can be substituted)
- Pinch of salt
- Pinch of black pepper
For Pan-Frying the Mackerel- 3 Tbsp tempura powder (or cornstarch)
- Generous amount of cooking oil
Braising Sauce- 3 Tbsp soy sauce
- 3 Tbsp mirin (or cooking sake)
- 3 Tbsp water
- 1 Tbsp sugar
- 1 tsp minced ginger (ginger powder or ginger juice can be substituted)
- 3 Tbsp soy sauce
- 3 Tbsp mirin (or cooking sake)
- 3 Tbsp water
- 1 Tbsp sugar
- 1 tsp minced ginger (ginger powder or ginger juice can be substituted)
Cooking Instructions
Step 1
First, cut the cleaned mackerel into bite-sized pieces, about 3-4 sections. Lightly season the fleshy parts of the fish with a pinch of salt and pepper. Avoid seasoning the skin, as it’s harder for the seasoning to penetrate. This initial seasoning helps to remove any fishy odors and enhances the flavor.
Step 2
Next, coat the seasoned mackerel with tempura powder or cornstarch. To do this easily and cleanly, place 3 tablespoons of the powder in a resealable plastic bag. Add the mackerel pieces. Gently inflate the bag with air, then seal the opening with your hand and shake it. This method evenly coats the fish with powder without making a mess on your hands or countertops.
Step 3
Heat a generous amount of cooking oil in a frying pan over medium heat. Carefully place the powder-coated mackerel pieces into the hot oil and pan-fry them until golden brown and crispy on both sides. Once cooked, transfer the mackerel to a paper towel-lined plate to drain off any excess oil. Frying the fish beforehand helps it maintain its shape and texture when braised later.
Step 4
Now, let’s prepare the delicious braising sauce that will give the mackerel its signature sweet and savory flavor. In a small pot or pan, combine 3 tablespoons of soy sauce, 3 tablespoons of water, 3 tablespoons of mirin (or cooking sake), 1 tablespoon of sugar, and 1 teaspoon of minced ginger. (If you are using ginger powder or ginger juice, add it directly. If using ginger syrup/paste, be mindful of its sweetness and consider reducing the amount of sugar.)
Step 5
Bring the braising sauce to a gentle simmer over medium heat. Carefully add the pan-fried mackerel pieces to the simmering sauce. Spoon the sauce over the fish as it cooks, allowing the flavors to meld and coat the mackerel evenly. Simmer for about 2-3 minutes. Be gentle when turning the fish to avoid breaking the delicate flesh; turning it just once or twice is sufficient to ensure the sauce coats all sides. Once the sauce has slightly thickened and coats the mackerel with a beautiful glaze, arrange it attractively on a serving plate and enjoy with warm rice!
