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Mackerel with Salty Ankake Sauce

Mackerel with Salty Ankake Sauce

This seasoning for this dish is very simple, but you can really taste the natural flavors of the fish.

Ingredients: 4 servings

Mackerel
1 (fileted)
Salt
1 scant teaspoon
Ginger
1 piece
Water
500 ml
Katakuriko slurry
As needed

Steps

1. Cut each mackerel filet in half, and make crisscross cuts in the skin side.
2. Put the water, ginger and salt in a frying pan and bring to a boil.
3. Add the fish filets to the boiling liquid.
4. Put a small lid that sits right on top of the food (otoshibuta) on and simmer.
5. When the mackerel is cooked through take it out, and thicken the pan juices with a little katakuriko dissolved in water. Done!

Story Behind this Recipe

I'm really into salt-simmered fish. So easy, and you can taste the fish properly.
I added a little thickener to the sauce this time to make it rather elegant...