-
1
Boil 150 ml water, and let it cool down until there is no more steam.
-
2
While letting the hot water cool down, remove the currants from their stems, rinse, and set them aside in the bowl.
-
3
Add the warm water from Step 1 to the currants from Step 2, lightly stir, and leave them for a while (for longer than 10 minutes).
-
4
Choose a pan (or wok) large enough to arrange the mackerel fillets in a single layer.
-
5
Heat up the pan, pour in a generous amount of oil, and spread evenly.
-
6
Lightly season both sides of the mackerel fillets with salt and pepper, and pan-fry over medium heat with the skin side down.
-
7
In a small sauce pan, melt the butter, and saute the onion and garlic.
-
8
When the onion becomes soft, add the white wine, sugar, and 50 ml of the warm water that was used to soak the currants.
-
9
Season with salt and pepper.
-
10
When the white wine starts bubbling around the edges of the pan, reduce the heat to very low.
-
11
Once most of the surface of the mackerel has turned whitish, flip it over.
-
12
After 3-5 minutes of pan-frying the mackerel, pour the sauce from Step 8 over the mackerel from Step 9, and simmer over medium heat for 3-5 minutes.
-
13
Drain the currants from Step 2 through a sieve, add only the currants to Step 10, and simmer over medium heat for about 5 minutes.
-
14
Shake the pan from time to time, adjust the taste, and it's done.
-
15
Transfer to serving plates, garnish with parsley or other seasonings, and enjoy!
