No.89 [HARUYO RECIPE] SABA NO TOMATO-MISO NI

01 – Salt the mackerel filets, then put aside for 10 minutes.

02 – Wipe the filets carefully with kitchen paper.

03 – Heat the oil in a frying pan, cook the mackerel filets skin-side down.

04 – When well browned, turn over.

05 – Add the chopped garlic to the edge of the pan and allow to cook.

06 – Add the diced tomatoes, water and sake. Cook for 5 to 8 minutes.

07 – Add the miso and mirin, cook for a further 5 to 10 minutes until the tomatoes are cooked.

08 – Serve hot and add black pepper to taste.

• 4 mackerel filets
• 3 tomatoes
• 2 garlic cloves
• 4 tablespoons sake
• 4 tablespoons miso
• 4 tablespoons mirin (rice wine) • 400 ml water
• Salt and black pepper
• Oil
• Tips : Cooking the mackerel skin-side down first prevents the unpleasant smell of fish. Other fish such as sardines can be used instead of mackerel.