Yuuan Yaki

Pan-Glazed Fish with Citrus and Soy, from the November 2003 issue of Gourmet magazine.

Adapted from Elizabeth Andoh.

I was going to put the recipe here, but found that Epicurious has it online.

I couldn’t find Spanish mackerel so I subsituted Boston mackerel, but they were frozen whole, so I had to fillet them myself. The filleting itself wasn’t difficult, of course. It was the whole de-boning thing that was tedious, especially since I didn’t have the proper tweezers and this fish *is* particularly bony. I also did not use a non-stick skillet as recommended, as I had gotten rid of mine a while back. My cast iron did a good job, I think, though I may have left the fish in there too long and they started to stick, what with the sugar and all. So, imperfect results, but still delicious, and disappeared quickly.