Dark, oily, full-flavoured fish, such as mackerel, are very popular in Japan. They are often prepared using this simple cooking technique that might be called "pan-steaming".
|1/4 cup||soy sauce, low-sodium||65 mL|
|1/4 cup||water||65 mL|
|3 tbsp||mirin (sweet rice wine)||45 mL|
|1/2 tsp||sugar||2 g|
|1 tbsp||rice vinegar||15 mL|
|2 cloves||garlic, crushed|
|1 tsp||gingerroot, grated||4 g|
|2||mackerel fillets||200 g|
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- In a skillet, mix together all the ingredients except the fish. Bring to a boil and simmer over medium heat for about 5 min, uncovered.
- Add the fish, skin side down, cover, and simmer until the fish is cooked through (the fish should all be opaque and just flake when prodded with a fork or knife), 7 to 10 min.
- Serve the fish on the warmed plates, spooning some sauce on top. Additional grated ginger may be sprinkled on top.
Nutrition Facts Table
per 1 Serving (110g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||servings|
ClaimsThis recipe is :
- Source of :
- Copper, Iron, Manganese, Omega-3, Pantothenic Acid, Vitamin B1, Zinc
- Good source of :
- Phosphorus, Potassium, Vitamin B2, Vitamin B6, Vitamin E
- Excellent source of :
- Magnesium, Niacin, Selenium, Vitamin B12, Vitamin D
|Meat and Alternatives||2 ½|