Mackerel Fillets Simmered in Soy Sauce

What you’re doing here is poaching in a flavorful soy sauce broth. Oily, dark-fleshed fish are perfect for this treatment, though I’ve had surprisingly good results with sturdy mild fish and even shrimp. You really must serve this Japanese-style dish over white or brown rice. Other seafood you can use: bluefish, shark, sardines, any sturdy thick or thin fillet , salmon or halibut (fillets or steaks), shrimp, or octopus (let the octopus simmer until it’s done, which could be up to 45 minutes or more).

3/4 cup soy sauce

1/2 cup sake, dry sherry, or water

1 tablespoon sugar, plus more to taste

3 tablespoons rice or white wine vinegar

6 or 7 thin slices fresh ginger

5 or 6 cloves garlic, crushed

About 11/2 pounds mackerel fillets, skin on

Finely grated fresh ginger or lemon zest for garnish

• Mix the soy sauce, sake, sugar, vinegar, ginger, garlic, and 3/4 cup water together in a large skillet. Bring to a boil and simmer over medium heat for about 5 minutes.
• Add the fish skin side down and simmer until the fish is cooked through, 7 to 10 minutes. (You can hasten the cooking a bit by covering the pan, but it isn’t necessary.) The fish is done when the flesh turns opaque and the tip of a sharp knife inserted into the thickest part meets little resistance. Spoon a serving of fish and some sauce onto a mound of white rice; garnish and serve.
  Sake-Simmered Fish.
  • Lighter and perfect for delicateflavored fish: Reduce the soy sauce to just 2 tablespoons. Increase the sake to 11/4 cups. Proceed with the recipe, adding a sprinkle of salt and pepper to the simmering liquid if you like.
• MAKES: 4 servings
• TIME: 20 minutes