Adapted from a Japanese recipe, Mackerel in Soy Sauce should be served as a first course. Serve it either hot or cold.
4 mackerel, cleaned, skinned and filleted
4 fl. oz. water
2 teaspoons sugar
2 tablespoons sake
2 tablespoons dry sherry
2 tablespoons soy sauce
1-inch piece fresh root ginger, peeled and thinly sliced
1 tablespoon lemon juice
Place the mackerel fillets side by side in a large saucepan, overlapping slightly to make one layer. Add the water, sugar, sake, sherry, soy sauce, ginger and lemon juice. Place the pan over moderate heat. When the liquid comes to the boil, reduce the heat to very low. Cover the pan and simmer the fillets for 10 minutes or until the fish flakes easily when tested with a fork. Remove the pan from the heat and set it aside for 10 minutes.
If the fish is to be served hot, carefully transfer the fillets to a heated serving dish. Strain over the cooking liquid and serve immediately.
If the fish is to be served cold, transfer the fillets to a shallow serving dish. Strain the cooking liquid over the fish. Set aside to cool. Cover the dish with aluminium foil and put it in the refrigerator to chill for 2 hours before serving.