How to cook Steamed Mackerel with Sweet Soy-Ginger Sauce
- 2 Spanish mackerel (tanigue) steaks, each about 1 1/2-inch thick
- Salt and pepper, to taste
- Sesame oil
- 3 - 4 tablespoons minced garlic
- Sliced scallions and torn cilantro, to garnish
For Sweet Soy-Ginger Sauce:
- 1 tablespoon cooking oil
- 2 teaspoons soy sauce
- 2 teaspoons sweet rice wine (Shiaoxing, sake or mirin will all work)
- 1 teaspoon sugar
- 1/2 teaspoon ginger juice (grate the ginger and squeeze out the juice)
- Brush the bottom of two heat-proof plates with a little sesame seed oil.
- Lay a fish steak on each plate. Sprinkle with a little salt and pepper.
- Steam over briskly boiling water for 10 minutes.
- Heat the cooking oil in a pan. Cook the minced garlic over medium heat until golden brown. Scoop out. Save the oil.
- To prepare the Sweet Soy-Ginger Sauce: Mix together the soy sauce, sweet rice wine, sugar, and ginger juice.
- When the fish is done, take a tablespoon or 2 of the liquid that has formed a pool around the fish and mix that with the sauce.
- Place the steamed fish steaks on 2 serving plates and brush the top of them with a little of the oil in which the garlic had been cooked.
- Divide the toasted garlic bits into two portions. Top each fish steak with a portion of the toasted garlic.
- Garnish with sliced scallions and torn cilantro. Spoon the sauce around the fish.
- Serve the Steamed Mackerel with Sweet Soy-Ginger Sauce with freshly steamed plain rice.
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
The Steamed Mackerel with Sweet Soy-Ginger Sauce is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
This recipe for Steamed Mackerel with Sweet Soy-Ginger Sauce serves/makes: 2 servings
The Steamed Mackerel with Sweet Soy-Ginger Sauce recipe and pictures are adopted from The Philippine Cookbook.
Main Ingredient: Mackerel
Preparation Method: Steamed