Crispy Miso Mackerel: An Umami Obsession
This isn't just a fish dish—it's one of our absolute favourites for a reason! Prepare to dive headfirst into a stunning combination of rich, salty depth and satisfying crunch. The beautifully flaky mackerel is first given a "kiss" of our signature miso glaze, infusing it with layers of irresistible umami. It's then pan-seared to a golden, crispy perfection, yielding a skin that snaps against the succulent, flavourful flesh beneath.
Ingredients
- 1 tsp sesame oil
- ½ tsp Chinese 5-Spice
- 2cm ginger, finely grated
- 1 tbsp soy sauce
- 1 nest medium egg noodles
- ½ tbsp White Miso
- 1 tbsp mirin
- 2 Mackerel Fillets
- 1 tbsp vegetable oil, plus extra for greasing
- ¼ Chinese Leaf, finely shredded
- 1 small carrot & spring onion sliced finely
- 1 tsp sesame seeds
- salt & pepper
Instructions
- Preheat the grill to high. Whisk the sesame oil, Chinese 5-spice, ginger and soy sauce together until combined.
- Cook the noodles according to packet instructions, drain and rinse under a cold tap.
- Whisk together the miso and mirin. Pat the mackerel fillets dry with kitchen paper, score the skin at 3cm intervals using a sharp knife and coat in the
- miso dressing. Place on a lightly oiled baking tray, skin side up and grill for 5 mins until the flesh is opaque and cooked through
- Meanwhile, heat the vegetable oil over a high heat in a large wok or frying pan and fry the Chinese leaf, carrot and noodles for 3-5 mins until piping hot.
- Stir through the soy and ginger sauce, tossing until the noodles are evenly coated.
- Serve the mackerel on top of the noodles,
- Sprinkled with the spring onion and sesame seeds.
- Season to taste
