When it comes to mackerel, I love the way Japanese prepares them -- both cooked and raw! It brings out the unique flavor of the fish. By the way, this recipe taste even better if barbecued!Part 1 - marinade:
4 fillets mackerel
1/4 cup (2 fl oz or 62.5 ml) soy sauce
1/4 cup (2 fl oz or 62.5 ml) mirin (Japanese sweet wine, which contains less than 1% alcohol)
1 tbsp sugar
1/2 tbsp ginger root, grated
1/4 cup (2 fl oz or 62.5 ml) soy sauce
1/4 cup (2 fl oz or 62.5 ml) mirin (Japanese sweet wine, which contains less than 1% alcohol)
1 tbsp sugar
1/2 tbsp ginger root, grated
Marinade for 2 hours or at least 20 mins.
Part 2 - cooking:
Preheat oven. Cook fish on the highest temperature (boil/grill position) for 5-8 mins. Serve!
Option: This marinade tastes good with sardines, too!
Part 2 - cooking:
Preheat oven. Cook fish on the highest temperature (boil/grill position) for 5-8 mins. Serve!
Option: This marinade tastes good with sardines, too!
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