Spanish Mackeral Kabayaki

**CarlF** · 04-03-2016, 02:12 PM

This recipe is normally used with Pacific Saury, which is kinda hard to find here! Spanish Macs work just great. I made this last week and it was delicious.
Oishii desu ne!

Sanma-no kabayaki: Braised Pacific Saury Fillets

Ingredients:

4 Pacific Saury fillets (can substitute mackerel or fresh sardines.)
Flour
Oil – two tablespoons

Ichimi Togarashi (Japanese powdered Sichuan pepper)

For the sauce

3 Tbs Soy sauce
1 Tbs Sugar
3 TBS Mirin (sweetened cooking sake, can use white wine if you don't have mirin)
2 TBS Water

Preparation:
Cooking:
Mix the ingredients for the sauce (soy sauce, sugar, mirin and water) in a small bowl.
Cut each fillet into 3-4" wide pieces.
Coat the fillets with flour
Heat the pan and add the oil
Brown the fish, starting with the inside
When it turns brown, turn it over and sauté the skin side
When the fillets are cooked through, add the mixed sauce all at once
Let the sauce boil until it covers both sides of the fillets and reduces
Plate the fillets, or serve them as donburi (on deep bowls, over rice). Sprinkle with powdered sansyo pepper and serve.