Mackerel with onions and teriyaki sauce

This delicious Mackerel with onions and teriyaki sauce dish is one of the many recipes you will find in our new book “The SHA recipes to live longer and better”. A beautifully crafted format that gathers delicious recipes ranging from starters, main courses, desserts, drinks and juices, in addition to recipes which are specifically targeted at detoxifying the body, lowering cholesterol, weight-loss and increasing energy.

Ingredients

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For the mackerel

• 4 large mackerel

For the teriyaki sauce

• 200 ml mirin sweet rice wine
• 220 g agave syrup
• 180 ml shoyu soy sauce
• 100 g citronella
• 100 g ginger
• 400 g limes

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For the onions

• 600 g dry onions
• 2 spring onions
• 8 French onions
• Unrefined salt
• Olive oil

Other elements

• 12 red currants
• 100 ml extra virgin olive oil

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Preparation

1. Mackerel

Gut the mackerel and slice them into filets; cut each filet in half lengthwise and just below the bones so that each mackerel produces four filets. Set aside on a tray.

2. Teriyaki sauce

Wash the ginger in abundant water and cut into pieces, blend in a blender and place the ginger in a dishtowel and wring to obtain ginger juice. Crush the citronella and put everything in a pot. Bring to a boil and cook for 5 minutes. Peel the lime with a potato peeler and add the rind to the mix; after 5 minutes, remove from heat and let steep for 15 minutes. Add the mirin, the agave syrup and the shoyu soy sauce.

3. Onions

Cut the onions in half and peel, cut thickly à la julienne in the opposite direction of the onion layers and cook in a saucepan with a spoonful of olive oil and the unrefined salt. Cook the onion over low heat, stirring from time to time until caramelized. Separate the green stems from the spring onions and cut length-wise and then again in half lengthwise so that the onion is in four equal parts. Sauté them gently in a frying pan with a spoonful of olive oil on three sides until they are golden.

Remove from the heat and set aside on a tray. Peel the French onions and put them in a small pot, cover them with teriyaki sauce and cook until they are tender.

Serving the dish

Heat some olive oil in a non-stick frying pan over high heat; when pan is hot, add the mackerel on the skin-less side, sear both sides of the fish and ass some teriyaki sauce; cook the mackerel turning over once in a while being careful not to break the fish. When the sauce begins to caramelize, remove from heat. Place the cooked onions on a rectangular plate forming a wide line and add the mackerel and two pieces of spring onion, two French onions and three red currants. Lastly, pour on some of the sauce used to cook the mackerel.