Ingredients
- ½ cup soy sauce
- ⅓ cup sake or dry (fino) sherry
- 1 tablespoon sugar
- 2 tablespoons rice vinegar or white wine vinegar
- 5 or 6 thin slices peeled fresh ginger
- Finely grated zest of 1 lemon
- 3 or 4 crushed garlic cloves
- 4 mackerel fillets, about 1 pound total, skin on
- Cooked white rice for serving
- Chopped scallions for garnish
- Nutritional Information
Nutritional analysis per serving (3 servings)
399 calories; 21 grams fat; 4 grams saturated fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 32 grams protein; 105 milligrams cholesterol; 2472 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 to 4 servings
Preparation
- In a 12-inch skillet with a cover, mix together all ingredients except fish, rice and scallions. Add 1/2 cup water. Bring to a boil and simmer over medium heat for about 5 minutes, uncovered.
- 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.
Dining and Cooking