A saucy recipe for two

Soy sauce is one of the staples of the Edinburgh Foody store cupboard. It often gets used to brighten up a dish that needs a little something to make it zing (something Kikkoman call +K!). Kikkoman have challenged bloggers to come up with a recipe that is one pot, and “not oriental”. Easy I thought. However, having made the dish, I am not sure whether it counts as “not oriental” or not? It’s pretty darn tasty whatever you decide. The soy sauce balances the oily-ness of the fish perfectly.

How to cook mackerel on Great British Chefs

Beautiful fresh mackerel


Mackerel - Cooked by sous vide

Mackerel – Cooked by sous vide

There is a difference between Chinese and Japanese soy sauce. The Chinese version is often chemically made and brewed for a short time. Japanese style soy sauce is brewed for months with specially cultured yeast and absolutely no caramel (E150) or monosodium glutamate added. You might be quite shocked if you read the label of the soy sauce lurking in your cupboard. Another surprise is that the Kikkoman soy sauce we buy is made in the Netherlands with Brazilian soy beans and wheat from Germany. Definitely not orien

We get through quite a lot of Kikkoman soy sauce

We get through quite a lot of soy sauce

I love mackerel and here in Edinburgh we can often buy fish that have been caught just down the coast. This recipe has evolved over time after we became fed up with the recipes we  had for mackerel. We wanted something quick and tasty and this it it! This recipe can be made using your sous vide machine or cooked in the oven. Believe me it really does work!

A saucy mackerel recipe for two
Preparation time
Cooking time
Total time
Mackerel is such a versatile fish and so good for you! This recipe is easy to prepare using your sous vide machine or in the oven. I served it with risotto rice flavoured with squid ink and mixed roasted vegetables.
Recipe type: Main course
Cuisine: British
Serves: 2
  • 2 mackerel fillets
  • 1 2 cm piece ginger, sliced
  • 3 tablespoons miso
  • 1.5 tablespoons granulated sugar
  • 3 tbsp mirin sauce
  • 2 tbsp of tequila
  • 1 tbsp Kikkoman soy sauce
  • 100ml water.
If you are using a saucepan:
  1. Place all ingredients (except fish) in a pan and heat through.
  2. When warm, put mackerel in and simmer for 10 - 15 mins with lid on, basting occasionally. The flesh of the fish will be flaky when done.
If you are using a sous vide machine
  1. Seal the fish in a plastic bag and vacuum seal. Heat your sous vide machine to 60 deg C and cook for 30 minutes. Meanwhile, place all the remaining ingredients in a separate pan and cook for 10-15 minutes.

Mackerel with Kikkoman soy sauce

Mackerel with Kikkoman soy sauce

Follow Kikkoman UK on Twitter

Great British Chefs have a great guide to cooking mackerel.

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About Bread Baker Danielle

Danielle founded Edinburgh Foody in 2010. Having qualified as a professional bread baker in France in 2014, she is now on a new adventure in Gloucestershire. Check out severnbites.com Look out for occasional posts for Edinburgh Foody

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