Low-Temperature Aged Mackerel Soy Braised: A Rice Thief!
How to Make Delicious Low-Temperature Aged Mackerel Soy Braised
Here’s a special delicacy to enjoy while staying home during the COVID-19 pandemic: braised mackerel made with low-temperature aged mackerel. Take mackerel from the freezer, season it with a savory soy sauce mixture, and braise it. The salty and sweet flavor is perfect for a side dish that will make you finish a bowl of rice in no time. It’s simple to make without complicated steps, so anyone can create delicious braised mackerel.
Main Ingredients- 1 piece of low-temperature aged mackerel (half fish)
- Carrot
- Onion
- King oyster mushroom
- 2 Tbsp potato starch
Braising Sauce Ingredients- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Plum Syrup
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Plum Syrup
Cooking Instructions
Step 1
First, let’s prepare the mackerel. Take one piece of low-temperature aged mackerel (about half a fish). Cut the mackerel into bite-sized pieces (about 3-4 cm), depending on its size. Coat the cut mackerel pieces evenly with 2 tablespoons of potato starch. This starch coating will help the exterior become crispier when fried and allows the sauce to adhere better.
Step 2
Now, let’s prepare the vegetables for the braise! Chop the carrot, onion, and king oyster mushroom into bite-sized pieces, similar to the mackerel. You can adjust the amount of each vegetable to your preference. Next, let’s make the delicious braising sauce. In a small bowl, combine 1 Tbsp Mirin (or cooking wine), 1 Tbsp Soy Sauce, 1 Tbsp Sugar, and 1 Tbsp Plum Syrup. Mix them well. You can substitute sugar with corn syrup if you prefer.
Step 3
Heat a pan with a generous amount of cooking oil over high heat. Once the oil is hot, carefully place the starch-coated mackerel pieces into the pan and fry them until golden brown and crispy on both sides. Make sure to fry them thoroughly to achieve a crispy texture. While the mackerel is frying, add the chopped vegetables to another pan, pour the prepared braising sauce over them, and simmer over medium heat until the vegetables become translucent.
Step 4
Using paper towels, gently blot the excess oil from the golden-brown fried mackerel. This step helps reduce greasiness. Place the drained mackerel into the pan with the simmering vegetables and sauce. Gently toss the mackerel to coat it evenly with the sauce. Be careful not to overcook, as the mackerel might break apart. Finally, garnish with a sprinkle of chopped chives or green onions, if desired, for a more appealing presentation. Enjoy this delicious braised mackerel with a warm bowl of rice!
