Wine Steamed Green Onion and Mackerel

Wine Steamed Green Onion and Mackerel

Steam seasonal mackerel with your choice of wine--white wine, sake (rice wine), or shochu (distilled liquor). This is a dish you can easily make in a frying pan.

Ingredients: 2 servings

Japanese leek
2 cuts
Salt and pepper
to taste
Sake (or white wine)
2 tablespoons
Daikon sprouts, mizuna, or your choice of garnishing
to taste


1. Make a cut lengthwise down the center of the leek, then diagonally slice to 1 cm thicknesses. Layer in the bottom of a frying pan.
2. Lightly rinse the gut of the mackerel close to the spine. Place the mackerel on the bed of leeks, season with salt and pepper, sprinkle 1 tablespoon of sake per cut, then let sit for about 5 minutes.
3. Cover with a lid, then cook over medium-high heat. Once it starts to steam and condensation collects on the lid, reduce to low heat. Steam-fry for 10 minutes.
4. Remove from heat after 10 minutes. Without removing the lid, allow the fish to cook with the residual heat for 2 minutes. Once the fish is cooked through, it's ready to serve.
5. Transfer to individual serving dishes, then garnish with daikon sprouts or any garnishing of your choice. Squeeze a dash of yuzu citrus or lemon, pour ponzu or salt ponzu sauce, then serve.

Story Behind this Recipe

I based this recipe on a wine steamed sardine dish I found in the Asahi News.
In that recipe, they used sardines and onions. It's very tasty! Try it in the summertime.