• 16Sep

    Here is a simple and tasty way to prepare fish fillets that was a big hit at last night’s WCRC cooking demo . You can use other types of fish as well – wild salmon, black cod, sea bass, rock cod, mahi – or ling cod which is what I had for breakfast this morning over a bed of butter lettuce. Yum!

    Sake Soy Poached Mackerel
    4 servings

    1/3 cup soy sauce
    1/3 cup sake or dry (fino) sherry
    1 tablespoon sucanat or brown sugar
    2 tablespoons rice vinegar or white wine vinegar
    5 or 6 thin slices fresh ginger
    Strips of zest from 1 lemon
    3 or 4 crushed garlic cloves
    4 mackerel fillets, about 1 pound total, skin on

    Cooked rice for serving or for low carb serve on a bed of your favorite lettuce
    Chopped scallions, sesame oil and sesame seeds for garnish

    In a 12-inch skillet with a cover, mix together all ingredients except fish, rice, sesame seeds, sesame oil and scallions. Add 1/2 cup water. Bring to a boil and simmer over medium heat for about 5 minutes, uncovered.

    Gently place fish skin-side down into poaching liquid and simmer until cooked through, 5 to 8 minutes. Remove to serving platter.

    To serve: place a fillet and a spoon or two of the poaching liquid onto a mound of rice or greens; garnish and serve.

    PS – This morning, so I could multi-task, I used the oven. Put the fillets in a 9 x 9 baking dish, pour poaching liquid over and put in a 325F oven for about 20 minutes (these fillets were thick.) When I got out of the shower, a nice breakfast awaited.


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