Mackerel Fillets Simmered in Soy Sauce

Categories: Heart Blood Stagnation, Heart Blood Vacuity, Liver Blood Vacuity, Spleen Qi Vacuity

MACKEREL FILLETS SIMMERED IN SOY SAUCE
Yields: 4 servings
1/2 cup soy sauce
1/3 cup sake or dry (fino) sherry [warm, pungent, sweet]
1 tablespoon sugar
2 tablespoons rice vinegar or white wine vinegar [warm, sour, prevents EPI]
5 or 6 thin slices peeled fresh ginger [warm, pungent, benefits LU, ST]
Finely grated zest of 1 lemon [cool, sour]
3 or 4 crushed garlic cloves [hot, pungent, moves blood stasis]
4 mackerel fillets, about 1 pound total, skin on [cool, sweet, strengthens SP, qi, removes damp, regulates blood]
Cooked white rice for serving [slightly cool, sweet, moistens yin, clears heat]
Chopped scallions for garnish

Method
1. In a 12-inch skillet with a cover, mix together all ingredients except fish, rice and scallions. Add 1/2 cup water. Bring to a boil and simmer over medium heat for about 5 minutes, uncovered.
2. Add fish skin-side down and simmer until cooked through, 7 to 10 minutes. (You can hasten cooking a bit by covering pan, but it is not necessary.) Spoon a fillet and some sauce onto a mound of white rice; garnish and serve.

TCM Analysis: This recipe is blood tonifying, particularly d/t HT blood stasis. Overall it is warming, tonifying SP and blood, removing damp.
This dish is full of omega 3s, great for uplifting mood by increasing serotonergic and dopaminergic transmission.