Aji no Nitsuke (あじの煮付け)
Braised Horse Mackerel in Soy Sauce
You can eat the whole fish including the head and the bones with this recipe
1 inches of Ginger (sliced into 5 peices)
5 cloves of Garlic
3-5 Dried Chillies
1. Clean the fish, discard internal organs, wash it with white vinegar for 15 mins to reduce the fishy odor.
2. Boil the water in the pot. Once it boils, put in the fish for 30 secs to 1 minute then discard the water and do quick wash the pot and also the fish. Keep it aside.
3. Put Ginger, Garlic, Dried Chillies, all the seasonings, and the Mackerels then pour the water into the pot, bring to boil.
4. Once boiling, set the fire to lower heat, we’re going to simmer it for 6 to 8 hours to soften the bones. If the water dries out, you can put more time by time. While simmering, you can adjust with the seasonings. The taste should be sweet and salty. Once the bone is soft, it’s done.
Best served with plain rice~
Recipe & photos courtesy of Kanin Wongcharoenlard