Miso marinated grilled mackerel with soba noodles

Miso marinated grilled mackerel with soba noodles

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
120ml white miso
50ml sweet sake
50ml mirin, (rice wine)
50g caster sugar
8 mackerel fillets
sunflower oil, for brushing

For the noodles

Quantity Ingredient
2 bundles soba noodles
1 tablespoon sunflower oil
1/2 tablespoon sesame seeds
4 spring onions
1 tablespoon pickled ginger
1/4 bunch coriander
30ml light soy sauce
1/2 tablespoon sesame oil
1 tablespoon rice wine vinegar
1/2 tablespoon white wine vinegar

Method

  1. Put the miso, sake, mirin and sugar in a bowl and stir to encourage the sugar to dissolve, so the paste is smooth.
  2. Using kitchen tweezers, pin-bone the mackerel fillets. Transfer the marinade to a plastic food bag, add the mackerel and gently work the marinade around the fillets to coat them evenly. Leave to marinate in the fridge for 2–3 hours, or ideally overnight.
  3. Bring a large saucepan of water to the boil over a medium to high heat and add the noodles. Return to the boil, lower the heat and simmer for 3–4 minutes until just tender. If the water threatens to bubble over, add a splash of cold water and it will subside. Drain and refresh under cold running water. Drain again thoroughly and place in a bowl, adding 1 teaspoon oil to prevent them from sticking together.
  4. Toast the sesame seeds in a frying pan over a low to medium heat for 2–3 minutes, then tip into the noodles. Trim, peel and finely slice the spring onions on the diagonal and shred the pickled ginger. Pick the leaves off the coriander stalks (you need about 2 tablespoons) and set aside.
  5. Mix together the soy sauce, sunflower and sesame oils, and both wine vinegars, then add the spring onions and ginger. Taste and adjust the seasoning. Heat the grill to its highest setting.
  6. Remove the mackerel fillets from the marinade and place skin side up on an oiled, lipped baking tray. Brush the fillets with oil and grill for 4–6 minutes, depending on thickness, until the fish is cooked and opaque and the skin is blistering and browning. Remove from the grill and set aside to rest for 2 minutes.
  7. Stir the dressing and most of the coriander through the noodles. Divide between 4 plates, top with the mackerel fillets and finish with a few coriander leaves.

Note

  • Any oily or white fish fillets can be substituted for the mackerel.
Tags:
Leiths School of food and wine
cookery course
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