Japanese-Style Braised Mackerel Recipe
Ingredients:
1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
1 lb (450g) fresh mackerel fillets, skin on
2 tablespoons vegetable oil
1 small onion, thinly sliced
2 cloves garlic, minced
1/4 cup sake or dry white wine (optional)
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine) or dry sherry
1 tablespoon sugar
Salt and freshly ground black pepper
1/4 cup chopped green onions, for garnish
Optional: 1/4 cup toasted sesame seeds, for garnish
Instructions:
Prepare the Green Tea Rubs:
Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the mackerel fillets.
Season the Mackerel Fillets:
2. Pat the mackerel fillets dry with paper towels. Rub the green tea rubs all over the fillets, pressing the rubs into the flesh to ensure they adhere well.
Sauté the Aromatics:
3. Heat the vegetable oil in a large skillet over medium heat. Add the thinly sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
Braise the Mackerel:
4. Place the seasoned mackerel fillets, skin-side down, in the skillet. Cook for 3-4 minutes, or until the skin is crispy and golden brown. Flip the fillets and cook for another 3-4 minutes.
Pour in the sake (if using), soy sauce, mirin, and sugar. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
Cover the skillet with a lid or foil and reduce the heat to low. Simmer the mackerel fillets for 10-12 minutes, or until the fish is cooked through and the sauce has thickened.
Finish and Serve:
7. Remove the skillet from the heat and let the mackerel fillets rest for a few minutes. Transfer the fillets to a serving plate.
Spoon the braising sauce over the mackerel fillets. Garnish with chopped green onions and, if desired, toasted sesame seeds.
Serve the Japanese-Style Braised Mackerel immediately, enjoying the tender, flavorful fish with the rich, savory sauce and the subtle hint of green tea from the rubs