Ingredients: (Serves 4)
- 1 large Mackerel, or fillets
- 1 tablespoon salt
- Boiling water as needed
- 125 ml (4 fl oz /½ cup) water
- 10-cm (4-inches) piece Kelp (konbu)
- 2-cm ( 1-inch) knob, Ginger, peeled
- 1 tablespoon Miso sauce
- 5 tablespoons Dark miso
- 4 tablespoons Mirin
- 2 tablespoons Sake
Pat the cleaned fish dry with kitchen paper. Sprinkle salt over and leave to marinate for 15 minutes.
Place a large pan over low heat and add enough boiling water to half fill pan. Add fish and cook for about 5 minutes. Drain and remove fish.
Bring 125 ml (4 fl oz /½ cup) water to the boil in another pan and add kelp. Return to the boil, then remove from heat. Remove kelp and set aside for use in other recipes. Grate or pound ginger and squeeze out juice. Reserve pulp and add ginger juice to water in pan.
Place fish in a heated heavy-based frying pan over low heat. Pour kelp and ginger liquid over, then cover and simmer for 2-3 minutes.
In another pan, combine miso sauce, dark miso, mirin and sake. Cook over medium heat for 2 minutes, then pour into frying pan over fish and cook for 4 minutes until sauce is thickened and reduced.
Garnish fish with reserved ginger pulp and serve immediately.