Dark, oily, full-flavoured fish, such as mackerel, are very popular in Japan. They are often prepared using this simple cooking technique that might be called "pan-steaming".
1/4 cup | soy sauce | 65 mL | |
1/4 cup | water | 65 mL | |
3 tbsp | mirin (sweet rice wine) | 45 mL | |
1/2 tsp | sugar | 2 g | |
1 tbsp | rice vinegar | 15 mL | |
2 cloves | garlic, crushed | ||
1 tsp | gingerroot, grated | 4 g | |
2 | mackerel fillets | 200 g |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
For larger quantities, you will need more than one skillet.
per 1 serving (110 g)
Amount % Daily Value |
Calories 230 |
Fat 14 g 21 % |
Saturated
3.2 g
16 % |
Cholesterol 60 mg |
Sodium 440 mg 18 % |
Carbohydrate 6 g 2 % |
Fibre 0 g 1 % |
Sugars 3 g |
Net Carbs 6 g |
Protein 19 g |
Vitamin A 4 % |
Vitamin C 2 % |
Calcium 2 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Vegetables | 0 |
Meat and Alternatives | 2 ½ |
Fats | 3 |
Other Foods | 0 |