Dry-Braised Mackerel in Savory Sauce
Tender fish pieces braised in a rich, glossy sauce with aromatic spices. The sauce reduces to coat each piece in a deliciously savory glaze.
Story
This classic Chinese home-style dish transforms simple mackerel into something extraordinary. The fish is first briefly pan-fried, then simmered in a flavorful sauce until the liquid reduces to a thick, glossy coating.
Ingredients
Mackerel fillet
500g
Vegetable oil
3 tablespoons
Green onions
3 stalks, cut into sections
Ginger
4 slices
Star anise
2 pieces
Black peppercorns
6
Bay leaves
2
Cinnamon stick
1 small piece
Light soy sauce
3 tablespoons
Dark soy sauce
1 tablespoon
Rice wine
2 tablespoons
Sugar
1 tablespoon
Water
200ml
Instructions
1
Prep the fish
Cut the mackerel into 2cm thick pieces. Pat completely dry with paper towels.
2
Create the spice bundle
Tie the star anise, peppercorns, bay leaves, and cinnamon stick in a small cheesecloth bag for easy removal.
3
Sear the fish
Heat oil in a wide pan over medium-high heat. Add fish pieces and cook until golden on both sides, about 3 minutes per side. Remove and set aside.
4
Build the sauce
In the same pan, add ginger and green onion sections. Pour in soy sauce, rice wine, and water. Drop in the spice bundle and bring to a gentle simmer.
5
Braise until tender
Return fish to the pan. Cover and cook over low heat for 15 minutes, flipping halfway through. The sauce should reduce and thicken.
6
Finish and serve
Remove the spice bundle. The sauce should be thick enough to coat a spoon. Serve hot, drizzled with remaining sauce from the pan.
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Spicy Pepper Fish with Garlic Sprouts
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