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.
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
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!
- 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.
- Place all ingredients (except fish) in a pan and heat through.
- 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.
- 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.
Great British Chefs have a great guide to cooking mackerel.