Mackerel with Salty Ankake Sauce

• 1 Mackerel
• 1 tsp Salt
• 1 piece Ginger
• 500 ml Water
• 1 Katakuriko slurry

1. Cut each mackerel filet in half, and make crisscross cuts in the skin side.
2. Put the water, ginger and salt in a frying pan and bring to a boil.
3. Add the fish filets to the boiling liquid.
4. Put a small lid that sits right on top of the food (otoshibuta) on and simmer.
5. When the mackerel is cooked through take it out, and thicken the pan juices with a little katakuriko dissolved in water.
6. Done!

mackerel, salt, ginger, slurry

Taken from cookpad.com/us/recipes/170916-mackerel-with-salty-ankake-sauce (may not work)