Aji Nimono AKA Simmered Jack Mackerel
1 part soya sauce
1 part mirin
1 part sake
ginger, sliced julienne
Remove the head and guts of the jack mackerel. Fillet. Remove the lateral line and centre bones.
1:1:1 is the portion of the soya sauce, mirin and sake. I used a very small Chinese tea cup for measuring. Perhaps it was about 50ml.
Add the liquid and ginger to a fairly hot frypan.
Add the fillets. Simmer each side for about a minute each side if that.
If you don’t want the fish to curl then you could use bamboo skewers.