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.
