July 10, 2012

Mackerel Pike Confit

Mackerel pike, or pacific saury / sanma, is one of the autumn flavors in Japanese cuisine. It is commonly broiled with salt, garnished with grated radish and lime. I also like to turn this fish into confit like this.

Mackerel Pike Confit
3 mackerel pikes, cleaned
1 teaspoon salt
1 bay leaf
2 cloves garlic
1 small red chili
Vegetable oil

Cut the mackerel pikes into 2 to 3 pieces. Sprinkle the salt all over and leave at room temperature for 30 minutes.

Place the mackerel pikes, bay leaf, garlic and red chili in a non-stick skillet. Cover with vegetable oil and simmer at medium-low heat for an hour.

Turn off the heat and let cool completely at room temperature in the skillet.

Serve at room temperature, or broil in the oven until crisp on the outside. Garnish with green onions and a dash of soy sauce if desired.

Store in an airtight container with the oil and keep in fridge for approximately up to 3 weeks. 

No comments:

Post a Comment