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!
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!
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.
The sauce was good but it was a bit too sweet for our taste since the mirin was already sweet to begin with. The taste also didn't stay with the fish it was rather bland unless you dip it into the sauce... Next time I'd try slicing the side of the fish before marinating.
This was sooo good and easy! I omitted the extra sugar and added a tsp of chinese chili paste as well. Grilled it basted it and ate it over steamed rice with Japanese broccoli. My husband wanted more but I ate it all.:)
Very good! I find mackerel very fatty and this seemed to cut down on the greasy taste! Easy to prepare too!
This recipe worked great on salmon. I used some of the cooked sauce on white rice and it was delicious. The salmon turned out juicy and well cooked.
Very easy to make and delicious.
This was a great marinade for the mackerel! We absolutely loved it. We cooked the fish on the grill and it had an amazing taste. Thanks!
I was hoping for something more crisp out of the broiler but alas the fish came out with a soft texture even with extra cooking time. Salt (a lot) helps but I'll pass this recipe next time and use the fry-pan instead.
