Non-Fried Mackerel with Thick Starchy Sweet and Sour Sauce Just Using a Fry Pan

• 1 Mackerel
• 1 dash each Salt
• 1 tsp Sake
• 2 tbsp Katakuriko
• 1 Onion (small)
• 1/2 Carrot
• 2 tbsp Ketchup
• 6 tbsp Vinegar
• 2 1/2 to 3 tablespoons Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sugar
• 1/2 tsp Chicken soup stock or Weipa
• 2 tbsp Olive oil (or vegetable oil)
• 1 tsp of katakuriko and 2 teaspoons of water Katakuriko slurry

1. Julienne the carrot and slice the onion thinly.
2. Fillet the mackerel and then cut it in 8 pieces (I ask the fishmonger to do this for me).
3. Add all seasoning ingredients and add the katakuriko with water little by little.
4. When it starts to boil and the sauce thickens, pour over the fish and it is done.
5. Heat a frying pan with olive oil and fry the mackerel from the skin side.
6. Fry both sides and then transfer to a plate.
7. Fry the carrots and onions in the same frying pan until softened.
8. Add all seasoning ingredients and add the katakuriko slurry little by little when it starts to boil.
9. When the sauce becomes thick and starchy, pour over the fish.

mackerel, salt, sake, katakuriko, onion, carrot, ketchup, vinegar, soy sauce, mirin, sugar, chicken soup stock, olive oil, katakuriko

Taken from cookpad.com/us/recipes/156991-non-fried-mackerel-with-thick-starchy-sweet-and-sour-sauce-just-using-a-fry-pan (may not work)