Have you ever tried mackerel? The first time I had it was at Hapa Izikaya on Robson Street. It first arrived raw to the table and then it was seared with a blow torch. Having never tried it before, I was not certain what to expect. It was rich, oily and had a really nice flavour. Mackerel is a sustainable fish that is not for the faint of heart, as it is rich and a strong-smelling fish. For those of you who are averse to the fishy smell of seafood, this may not be the fish for you, although there are ways in which the aroma can be subdued, as is mentioned below. If you like seafood, give this rich fish a try.
Miso-Braised Mackerel with Radish:
- 4 mackerel fillets (ask fish monger to remove pin bones and fins), skin side lightly scored
- 4-inch (10-cm) piece ginger, peeled, cut in 2-inch (5-cm) long matchsticks (about 1/2 cup/125 mL packed)
- 1 lb (450 g) daikon radish, washed, peeled, cut in 1/4-inch (6-mm) rounds, halved if desired
- 6 tbsp (90 mL) each: sake, water
- 2 tbsp (30 mL) red miso paste
- 1 tbsp (15 mL) granulated sugar
- 1 green onion, thinly sliced
Place mackerel, skin side up, in colander set in sink. Pour boiling water over top to remove fishy odour and clean skin.
In large skillet with lid, place mackerel, radishes, ginger, sake and water. Bring to a boil over high heat. Skim top; lower heat to medium. Cover; cook 5 minutes. Reduce heat to low.
In small bowl, whisk miso with several tablespoons cooking liquid until dissolved. Stir in sugar. Add to skillet; stir if possible. Cover; cook 5 minutes.
To serve, carefully transfer fish to cutting board. Cut each piece in half if desired. Using slotted spoon, divide radish and ginger among 4 bowls. Top each with mackerel. Pour miso sauce evenly over all servings. Garnish each with onion.
Makes 4 servings.
Source: The Toronto Star