Miso Mackerel

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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.

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