Braised mackerel, a beloved dish in coastal regions, combines tender fish with a savory, umami-rich sauce. Here’s a simple yet delicious recipe to recreate it at home.
Ingredients: 2 fresh mackerel (cleaned and scored), 3 slices of ginger, 2 scallions (cut into sections), 2 tbsp soy sauce, 1 tbsp light soy sauce, 1 tbsp cooking wine, 1 tsp sugar, 500ml water, and a pinch of salt.
Steps:
1. Prep the fish: Score the mackerel diagonally on both sides to help flavors penetrate. Pat dry and set aside.
2. Sear the fish: Heat 2 tbsp oil in a wok over medium-high heat. Pan-fry the mackerel until golden brown on both sides (about 3-4 minutes per side). Remove and set aside.
3. Make the sauce: In the same wok, sauté ginger and scallions until fragrant. Add soy sauces, cooking wine, sugar, and water. Stir until the sugar dissolves.
4. Braise the fish: Return the mackerel to the wok. Bring the sauce to a simmer, then reduce heat to low. Cover and cook for 10-15 minutes, spooning the sauce over the fish occasionally.
5. Thicken the sauce: Uncover and increase heat slightly. Simmer for 2-3 minutes until the sauce thickens slightly. Adjust seasoning with salt if needed.
6. Serve: Garnish with extra scallions and serve hot with steamed rice.
This dish highlights mackerel’s rich flavor, balanced by the salty-sweet sauce. Enjoy the tender, succulent results!
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