I can still get some fresh mackerel from Mick but with the nights drawing in and my renewed passion for Japanese cooking, I discovered this little treat, simple and so delicious. And nutritious as mackerel is full of omega 3 fatty acids: I eat smoked mackerel at least three times a week. Miso is one of my go-to fridge contents as I add it to soups and make delicious vegetables and noodles with it. Here I made Japanese coleslaw salad to go with it, and we ate it atop Japanese sticky rice with some left over miso veggies.

Serves 2

• fillets from two small or 1 large mackerel
• thumb of fresh ginger, peeled and julienned
• 150 ml sake
• 2 tbs white miso
• 1.5 tbsp caster sugar
• 50 ml mirin
• 50 ml might soy sauce (I use kikkoman)

Method

• Prepare the ginger, and debone the mackerel fillets
• place sake, miso, mirin sugar and soy saue in wok and birng to boil
• Place mackerel single layer in the miso and bring back to a simmer, cover, and vcook for approx 8-10 minutes
• Serve! on your rice and with veggies or a salad.