Japanese Flaked Mackerel with Vegetables

This Japanese Flaked Mackerel with Vegetables a variation of this dish which has become one of our staples since mackerel turns up often on the supermarket last day shelf and freezes so well. This dish thrives on the basis that “soy/mirin/sake makes everything better”.

We originally got our recipe from [easyazon_link identifier=”1840917431″ locale=”UK” tag=”thenomr03-21″]Everyday Harumi: Simple Japanese food for family and friends[/easyazon_link] which is a great repository of Japanese recipes. Panko pork, oh yes.

Carrot, mushroom and onion

I have to say though, that chopping the vegetables is a royal pain in the neck. It’s fiddly and time consuming. Fine if you get into the zone and don’t worry about time.


Serves 2

2 mackerel fillets
100g mushrooms (shitake if you like) chopped
8g ginger
100g carrots chopped
50g onion chopped
oil for frying
2tsp sake
2tsp caster sugar
20ml mirin
20ml soy sauce
1 1/2 tsp awase miso


Chop the ginger and with a teaspoon scrape the flesh off the mackerel.

Put the skins to simmer in a pint of water with soy, miso, salt and so on for a nice fishy miso soup to go with the mackerel.

Ginger and Mackerel

Chop the carrots, onions and mushrooms.

Heat the oil in a frying pan and add the mackerel and ginger and fry until the mackerel is opaque.

Darkening the mackerel

Side note, stainless steel frying pans can be pretty non-stick. The trick is to heat the pan before adding the oil. Something about the pits in the steel. You can see from our frying pan that is gets a lot of use!

Add the vegetables and simmer until they start softening. Then add all the liquids and miso and simmer gently, stirring, until the sauce is mostly absorbed.

Suteeing in sace

Serve on the Japanese rice that’s been in your [easyazon_link identifier=”B00ABYI0IE” locale=”UK” tag=”thenomr03-21″]Rice Cooker[/easyazon_link]. You DO have a rice cooker, right? That and the [easyazon_link identifier=”B01HMITHY2″ locale=”UK” tag=”thenomr03-21″]bread machine 23620, 600 W – Black[/easyazon_link]are the two devices that get use in our house.

The resident Asian in our house is quite picky about her rice. Obviously Taiwanese rice is amazing (it is) but a close second is Japanese short-grain rice which in Europe can be grown in Italy, California or Texas or anywhere suitable. Our preferred brand is Nishiki  (in a 10kg bag, thank you Amazon) but we’ve also used Yakuta. Basmati rice is a dirty secret here.

Serve on the rice. A nice side is spinach with sesame or Japanese pickled cucumber, sunomono. If you’re feeling particularly fusion, Chinese bashed cucumber works too.

Serving on rice


Sea bass, seafood and fennel from Relish Wales cookbook

Sea bass on seafoodThis was my first effort from the Welsh restaurant cookbook and it was a pretty easy one:

  • Sea bass (or red mullet or similar fillet with the skin on), pan fried until the skin is crispy.
  • Fennel finely sliced, softened in butter then braised in the oven in fish stock.
  • An assortment of seafood cooked in fish stock and white wine.
  • Runner beans I happened to have from hte farmers market.

We dressed for dinner and ate at the table. It was good!

Relish Wales – Second Helping, Cookbook

Relish Wales, Second HelpingMy second major win of the bank holiday weekend was this book spotted for half price in the Beaufort Arms (nice lunch!) in Raglan. It’s a survey of the finest restaurants in Wales and their recipes, featuring much local meat, veg, fish and seafood.

The recipes are possibly a little too complicated for home, and certainly for my level of cooking, but simplified versions are certainly doable.

Confit duck, welsh lamb in multiple forms, local beef? Local lobster, sea bass, crab? Assorted cheesecakes, panna cotta and soufflés? All of that.

This will be my bedside cookbook for a while!

Buy this lovely book from Amazon.

Modern Preserver – Kylee Newton

Modern PreserverToday was a good book day. My first acquisition was by Kylee Newton on preserving. Back when I lived in London, I used to make the regular trek to the badlands of Hackney and Broadway Market to acquire one of her amazing Newton and Pott chutneys or jams, always classics with a twist.

Very happy now to have the book!

It’s easy to acquire from Amazon.