Wine Steamed Green Onion and Mackerel

• 2/3 Japanese leek
• 2 cuts Mackerel
• 1 Salt and pepper
• 2 tbsp Sake (or white wine)
• 1 Daikon sprouts, mizuna, or your choice of garnishing

1. Make a cut lengthwise down the center of the leek, then diagonally slice to 1 cm thicknesses.
2. Layer in the bottom of a frying pan.
3. Lightly rinse the gut of the mackerel close to the spine.
4. Place the mackerel on the bed of leeks, season with salt and pepper, sprinkle 1 tablespoon of sake per cut, then let sit for about 5 minutes.
5. Cover with a lid, then cook over medium-high heat.
6. Once it starts to steam and condensation collects on the lid, reduce to low heat.
7. Steam-fry for 10 minutes.
8. Remove from heat after 10 minutes.
9. Without removing the lid, allow the fish to cook with the residual heat for 2 minutes.
10. Once the fish is cooked through, it's ready to serve.
11. Transfer to individual serving dishes, then garnish with daikon sprouts or any garnishing of your choice.
12. Squeeze a dash of yuzu citrus or lemon, pour ponzu or salt ponzu sauce, then serve.

cuts mackerel, salt, white wine, sprouts

Taken from cookpad.com/us/recipes/169405-wine-steamed-green-onion-and-mackerel (may not work)