Deep-Fried Horse Mackerel Simmered in Savory Sauce
A Special Twist: Deep-Fried Horse Mackerel Simmered for Deeper Flavor!
This dish features fresh, seasonal horse mackerel, lightly deep-fried before simmering. This technique reduces greasiness and enhances the nutty flavor, resulting in a clean and delicious taste.
Main Ingredients- 2 Horse Mackerel (cleaned and filleted)
- 2 Tbsp Mirin (Japanese cooking wine)
- 1/2 cup Potato Starch (or Cornstarch)
- 2 cups Vegetable Oil (for frying)
Simmering Sauce- 3 Tbsp Tsuyu (noodle soup base)
- 2 Tbsp Water
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Sugar
Aromatics- 1 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 1 Tbsp Minced White Part of Green Onion
Garnish- 2 Tbsp Minced Green Part of Green Onion
- 1 Red Chili, finely chopped
- 3 Tbsp Tsuyu (noodle soup base)
- 2 Tbsp Water
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Sugar
Aromatics- 1 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 1 Tbsp Minced White Part of Green Onion
Garnish- 2 Tbsp Minced Green Part of Green Onion
- 1 Red Chili, finely chopped
- 2 Tbsp Minced Green Part of Green Onion
- 1 Red Chili, finely chopped
Cooking Instructions
Step 1
Did you know? In Japan, this fish is called ‘Aji’, and we call it ‘Horse Mackerel’. It shares similar health benefits with other oily fish, like helping with high blood pressure and promoting cell growth. I often buy fish whole, as seen in the photo. Once filleted, I marinate the pieces with 2 tablespoons of mirin for about 10 minutes. Mirin is known to give the fish a wonderfully chewy texture.
Step 2
Gently pat the marinated fish fillets dry. Then, coat them evenly with 1/2 cup of potato starch (or cornstarch). Let them sit for about 10 minutes, allowing the starch to absorb some moisture and become slightly tacky.
Step 3
In a wide skillet or pot, heat 2 cups of vegetable oil over medium heat. Once the oil is hot, carefully place the starch-coated fish into the oil, skin-side down. Fry until the skin is golden brown and crisp. Flip and fry the other side until equally golden. Remove the fried fish and drain any excess oil on a wire rack.
Step 4
Now, let’s prepare the simmering sauce. In a bowl, combine 3 tablespoons of tsuyu, 2 tablespoons of water, 1 tablespoon of soy sauce, and 1/2 tablespoon of sugar. Stir until the sugar dissolves. Separately, prepare your aromatics: 1 tablespoon minced garlic, 1 teaspoon minced ginger, and 1 tablespoon minced white part of green onion. For the garnish, finely chop 2 tablespoons of the green part of green onion and 1 red chili.
Step 5
Wipe out the skillet and add 2 tablespoons of cooking oil (like canola oil) over low heat. Add the minced garlic, ginger, and white part of the green onion. Sauté gently until fragrant, being careful not to burn them. If you like a bit of spice, you can substitute some of the cooking oil with chili oil at this stage.
Step 6
Once the aromatics are fragrant, pour in the prepared simmering sauce and bring it to a gentle simmer. Add the deep-fried horse mackerel pieces to the skillet, making sure the crispy skin side is facing down. Let them simmer for about 1 minute to allow the flavors to meld.
Step 7
After 1 minute, carefully flip the fish pieces. Sprinkle the chopped green onions and red chili over the fish as a garnish. Use a spoon to ladle some of the simmering sauce over the top of the fish to keep it moist.
Step 8
Continue to simmer until the sauce has slightly reduced and coats the fish beautifully. Transfer the delicious simmered horse mackerel to a serving plate.
