Soy-glazed mackerel with sushi rice

This is another quick, simple and tasty dish and the best things is that you can get the fishmonger to do the hard work for you. Any fishmonger will fillet fish for you and this is what you want done here. All you will need to do is make sure that all the pin bones are removed. These are the small bones that run along the seam between the upper and lower halves of the fillet. You can buy proper fish bone tweezers in most kitchen supply shops, or you can use your fingers or even a pair of clean pliers with a fine end.

For this dish you will need;

2 mackerel fillets per person

cooked sushi rice

white Japanese rice vinegar

1 avocado per person (or a half each if they are large ones)

mirin

ponzu soy sauce (you could use ordinary Japanese soy sauce)

honey

black sesame seeds

a flavourless cooking oil

First you cook the sushi rice and dress it with the vinegar. I used a 1/3 cup measure per person. I like measuring cups for rice. They are perfect for the “one measure of rice to two measures of boiled water” absorption cooking method.

Mix a teaspoon each of mirin and soy per person, then a half teaspoon of honey per person to make a simple sauce.

Slice up the avocadoes.

Keep the rice warm while you cook the fish, which will take about four or five minutes. Heat a small amount of oil in a non-stick frying pan over a moderate heat and add the mackerel fillets, skin side down for two to three minutes, then pour over the soy, mirin and honey sauce. This will bubble up and start to thicken. Carefully turn over the fish fillets and reduce the heat to a minimum. Carry on cooking for another minute.

Put the rice on the plates, followed by the avocado slices, then sprinkle with black sesame seeds. Finally, arrange the mackerel fillets on top and spoon over some of the soy glaze.

That is pretty much it, but you could have a blob of wasabi paste on the side, or maybe some peeled and thinly-sliced cucumber dressed with mirin and rice vinegar as a palate-cleansing salad to cut through the richness of the fish.

 

 

 

 

 

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