I'm posting this recipe because I wrote about how bluefish can be purchased for as little as $2.29 a pound in Boston.
Ingredients:
- Bluefish fillet (or whole, cleaned mackerel)
- Salt
- Garlic
- Cooking oil
- 1 tablespoon grated ginger (preferably fresh)
- 1/2 cup soy sauce
- 1 1/2 tablespoon sugar
- 1/4 cooking rice wine/sherry (optional)
- A few drops of sesame oil (optional)
- Chili sauce (optional)
- A sprinkle of scallion (thinly sliced)
1) Marinate the fish.
When I cook, I usually improvise, so these measurements don't have to be exact. Take your bluefish fillets and dust a light layer of salt and garlic all over it (can be substituted with garlic salt). Brush some cooking oil on both sides of each fillet. Let it sit in your refrigerator for a few hours.
2) Make the sauce.
Whisk together the ginger, soy sauce, sugar, cooking wine, sesame oil, and chili sauce in a small bowl. Sprinkle the scallion into the sauce.
3) Brush more oil over the fillets. Grill/broil/bake the fish at a high temperature (preheated to 450 F). Check after 8 minutes. If you're using a whole mackerel, you may want to turn it over after 5 minutes and return it to the oven for another 5. The fish is ready when you can see that it's flaky. Fish does not take very long to cook.
4) Remove fish from oven. Spoon sauce over the fish. Serve hot. It's very good with white jasmine rice and green, leafy veggies.
No comments:
Post a Comment