Holy Mackerel!

Giving you the fish eye!

In the eye...

Fish mosaic at the Delancey Street subway station

Mackerel is pretty…

One plus one equals one?!

One plus one equals one: A butterflied mackerel

with its iridescent skin and sleek shape…

A face that launched a million lunches

A face only a mother could love?

and an almost endearing face.

Simple seduction

Simple seduction

But mostly, mackerel is delicious!

We ate a lot of mackerel when I was little, but it came mostly out of a can.  It must have been one of the more good value fish my mom could find in the supermarket.   She liked to simmer it in soy sauce and serve it with rice.  Some of you may not have realized it, but canned fish tastes pretty good prepared this way.  And even though I agree that fresh fish is the better option (if you can afford it), I am one of those quite addicted to tuna in a can.  The Korean supermarket had a nice looking butterflied mackerel so we picked one up during our mega shopping expedition with the Old Ladies.  Fried in a little oil, it made for a savory K-Dinner #5 during our K-Dinner Challenge.

Canned Mackerel in Soy Sauce (고등어 조림)

The ingredients

*mackerel, 1 can about 15 ozs.

1/2 cup soy sauce

1/2 water

2 garlic cloves, crushed

1 dash of rice wine vinegar or freshly squeezed ginger

sesame oil

The steps

1. Combine soy sauce, water, garlic cloves, rice wine vinegar, and a drizzle of sesame oil in a medium-sized pot.

2. Add mackerel and bring to a boil.  Lower flame to a simmer and let cook for about 15 minutes with the lid on.

3. Drizzle with a little extra sesame oil before serving if you wish.

*Not a fan of mackerel?  Canned salmon is a good substitute.

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