Sweet and Savory Mackerel Simmered in Soy Sauce
Sweet and Savory Mackerel Simmered in Soy Sauce
Easy Mackerel Simmered in Soy Sauce Recipe – Japanese Style Fish Stew
Made with fresh mackerel, this soy-sauce simmered dish is a delicious treat! Instead of spicy seasonings, I opted for a sweet and savory sauce that’s perfect for kids, making it a dish the whole family can enjoy. I often made this when my child was on a baby-food diet, and it quickly became a hit with my husband, earning its spot as a must-have side dish. Discover the delightful texture of tender fish with a perfectly absorbed savory glaze!
Mackerel Simmer Ingredients- 1 cleaned mackerel
- 4-5 cloves garlic
- 1/3 stalk green onion
- A small piece of ginger
- A little bit of chives
- 4-5 Tbsp potato starch (or cornstarch)
- A pinch of pepper
- Cooking oil
Sweet & Savory Soy Sauce Glaze Ingredients- 4 Tbsp soy sauce (or seasoned soy sauce)
- 2 Tbsp mirin (or sake)
- 2 Tbsp oligosaccharide (or corn syrup)
- 0.5 Tbsp sugar
- 3 Tbsp water
- 4 Tbsp soy sauce (or seasoned soy sauce)
- 2 Tbsp mirin (or sake)
- 2 Tbsp oligosaccharide (or corn syrup)
- 0.5 Tbsp sugar
- 3 Tbsp water
Cooking Instructions
Step 1
Nowadays, you can easily buy pre-cleaned fish at the supermarket. I prepared the mackerel, which was already cut into serving pieces and had its innards and fins removed. Rinse the fish thoroughly under running cold water. After rinsing, sprinkle with 1.5 tablespoons of ginger wine (or mirin/sake) and a pinch of pepper for seasoning. This helps to remove any fishy odor and enhance the flavor.
Step 2
Green onions pair wonderfully with fish stews. To add a subtle sweetness and aroma to the sauce, cut the green onion into large pieces, about the size of your finger joint. Slice the garlic and ginger thinly into rounds. Adding them this way allows their fragrance to infuse beautifully into the simmering sauce.
Step 3
Gently pat the seasoned mackerel dry with paper towels. Drying the fish is crucial for the starch to adhere properly and prevent the coating from peeling off. Lightly coat the entire surface of the mackerel with starch, front and back. Be careful not to apply too thick a layer, as it can make the coating too heavy.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Place the starch-coated mackerel in the pan and pan-fry it until golden brown on both sides. Searing it until the exterior is crisp is the key. This step helps the fish hold its shape, preventing it from breaking apart during simmering, and also allows the sauce to penetrate better.
Step 5
In a separate pot or deep pan, combine all the glaze ingredients: 4 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp oligosaccharide, 0.5 Tbsp sugar, and 3 Tbsp water. Stir well. Add the sliced ginger, garlic, and large pieces of green onion to the sauce. Bring it to a simmer over medium heat until the sauce starts to bubble.
Step 6
Once the sauce is boiling, carefully add the pan-fried mackerel to the pot. Reduce the heat to medium-low and let it simmer gently until the sauce thickens and the flavors infuse into the fish. Spooning the sauce over the fish occasionally will enhance the taste.
Step 7
Because the mackerel was coated in starch and pan-fried, you’ll be able to see the savory sauce gradually seeping into the fish as it simmers. To maintain the fish’s integrity, avoid flipping it too frequently.
Step 8
Arrange the well-simmered mackerel attractively in a serving dish. Garnish with finely chopped chives for a fresh color and aromatic finish. Your delicious and visually appealing Mackerel Simmered in Soy Sauce is now ready to be enjoyed with a bowl of hot rice!
