The River Cottage Fish Book
Japanese slow-cooked mackerel
Page 286
Cuisine: Japanese | Course Type: Main Courses
Tags: fish mackerel Japan scad trout sea bass slow
Recipe Reviews
wester from Soesterberg, Utr
Lovely.
A very different way of cooking mackerel (or horse mackerel). Aromatic but not overly hot - children can eat it too, if you remove the ginger pieces. And the flesh becomes meltingly tender, especially if you use a fatty kind of fish. I also like it that the bones go soft enough to not be a nuisance anymore (although you will still have to remove the central bone).
It is nice with guests too, as you can put it on a slow fire early in the morning and then forget about it until it's nearly serving time.
I served this with rice and a cucumber-sesame salad. Good combination.
I did need a lot more than the given amount of apple juice.
It can be difficult to get the fish smell out of the pan. If possible, use a pan that you will only use for fish.
(edited 20th November 2011) (0) comment (1) useful
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