Japanese slow-cooked mackerel

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.