Mackerel with Miso and Deep Fried Aubergine
This brilliant miso sauce is really versatile. Here it is served with mackerel but it could work with any meat or fish to create a delicious dish!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Grill
- Saucepan
- Pastry brush
- Baking sheet
- Fish spatula
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Slotted spoon
- Paper towel
- Serving platter
- Spoon
- Tongs
- Lime
Ingredients
- 2 mackerel gutted and filleted and pin boned
- 200g white miso paste
- 50g caster sugar
- 25ml sake
- 50ml soy
- 15ml mirin
- l aubergine, diced
- Few sprigs of coriander chopped
- Veg oil for frying
- Lime wedges and coriander sprigs
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