Japanese marinade sauce gives a lovely taste and texture to broiled mackerel. Yellow tail, tuna or salmon are also good for this recipe. Easy, exotic!
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
This sauce is soooo awesome. I used salmon & broiled in oven - it caramelized the sauce & made the fish so tasty, especially over rice and steamed veggies. I used light soy sauce. Also boiled remaining marinade to use as sauce on the side. Easy weeknight recipe, but I would definitely serve to friends too! - 31 Jan 2004 (Review from Allrecipes US | Canada)
This is a really good sauce! I used it to marinate a whole fish that had slits cut on the side. I also added a bit more ginger, only because I do like my ginger I steamed the fish and with the leftover sauce, I added some cornstarch and water to make a thicker sauce to drizzle over after serving. Low fat and good! - 16 May 2002 (Review from Allrecipes US | Canada)
We were given some free "just-caught" mackerel by some local fishermen - I had never eaten or cooked mackerel before - and this was a very tasty recipe! I cut slits in the skin of the mackerel as suggested by other reviewers. I didn't have mirin so substituted white wine. I thought the soya sauce would be overpowering but it wasn't at all. It is a good recipe to eat while watching a DVD at home, as you really do need to "pick through the bones" slowly with mackerel. - 21 Aug 2007 (Review from Allrecipes US | Canada)