Mackerel Simmered with Ginger

• 1 fish's worth Mackerel filets
• 20 grams Ginger
• 1 bit less than 150 ml Water
• 60 ml Sake
• 4 tbsp Soy sauce
• 2 tbsp Mirin
• 1 1/2 tbsp Sugar
• 1 Green onions (thin type)

1. Cut each filet in half to end up with 4 pieces.
2. Make crisscross cuts on both sides.
3. Slice the ginger thinly.
4. Put the A ingredients in a pan and bring to a boil.
5. Put in the mackerel filets skin side up.
6. Add the sliced ginger.
7. Spoon the cooking liquid over the mackerel and put in a small lid that sits directly on the simmering food (otoshibuta).
8. You can make a one-use otoshibuta by cutting out a round piece of kitchen parchment paper and placing it on top of the food.
9. Simmer over medium heat until the cooking liquid has reduced to about 1/3.
10. Spoon the liquid over the fish about 4 times while it simmered to make it nice and shiny.
11. Add the uncut green onion at the end and replace the lid until the green onion softens in the residual heat.
12. Transfer the mackerel to serving plates.
13. Serve the wilted green onion coated with sauce alongside the mackerel, wrapped into a spiral.
14. This is the whole meal by the way.
15. I served the mackerel with tonjiru (hearty pork miso soup).

filets, ginger, water, sake, soy sauce, mirin, sugar, green onions

Taken from cookpad.com/us/recipes/171229-mackerel-simmered-with-ginger (may not work)