Miso MackerelPosted: September 2, 2010
There was once a time when all you’d ever hear about was Nobu and that black cod miso dish. That was until “The End of the Line” exposed it to be the bluefin-plundering, money-grabbing, z list hang out it really is. Still, you can see why the dish was such a winner. That deeply savoury rot of the marinade, sweet and salty against oily flesh was and still is pretty genius.
I applied the same treatment to some super fresh mackerel fillets from the Chelsea fishmongers (which were of course a lot cheaper and a tad more sustainable) and they turned out a treat. After an overnight marinade, the fillets blistered to a shiny, burnished caramel in a hot oven and went beautifully with some steamed rice and an emerald mound of stir fried morning glory. Nobu charges £32.75 for a single portion of its black cod with miso. Once I’d bought the marinade ingredients, this cost me less than £1.00 a portion, and the leftovers went into sushi rolls with fresh cucumber strips and lashings of wasabi mayonnaise.
- 6 fl oz/185 ml mirin
-4 fl oz/125 ml sake
- 8oz/225g miso paste (you’re meant to use white but I only had brown)
- 8 oz/225 g sugar
- 4 fresh mackerel fillets
pickled ginger to serve.
- Combine the sugar, sake, mirin and miso well.
- Slather the mackerel fillets in this mixture and marinade overnight.
- When you are ready to eat, pre-heat your oven to 200 C/400 F/Gas mark 6 and wipe any excess marinade from the fillets.
- Bake for around 15 minutes, until just opaque in the centre and nicely caramelised on the surface.