Mackerel Fillets Simmered in Soy Sauce

• 1/2 cup soy sauce
• 1/3 cup sake or dry sherry
• 1 tablespoon sugar
• 2 tablespoons rice or white wine vinegar
• 5 or 6 thin slices peeled fresh ginger
• 3 or 4 garlic cloves, crushed
• 4 mackerel fillets, about 1 pound total, skin on
• Finely grated peeled fresh ginger or lemon zest for garnish

1. In a 12-inch skillet with a lid, mix together all the ingredients except the fish and garnish.
2. Add 1/2 cup water, bring to a boil, and simmer over medium heat for about 5 minutes, uncovered.
3. Add the fish, skin side down, cover, and simmer until the fish is cooked through (the smallest fillet should just flake when prodded with a fork or knife, and the fish should all be opaque), 7 to 10 minutes.
4. Spoon a fillet and some sauce onto a mound of white rice; garnish and serve.

soy sauce, sake, sugar, rice, thin, garlic, mackerel, ginger

Taken from www.epicurious.com/recipes/food/views/mackerel-fillets-simmered-in-soy-sauce-386150 (may not work)