Mackerel, mushroom and miso broth

This Japanese-style broth is really healthy and packed with aromatic flavour. I like to serve this for lunch or dinner. Once the miso broth is made, don’t feel you have to stick to the ingredients list. Switch things around and use different veggies or fish depending on what you can get or what you fancy.

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Ingredients

lime 1 (juice)
miso paste 6 tbsp
chestnut mushrooms 400 g (sliced)
dried shiitake mushrooms 20 g
sunflower oil 2 tbsp
garlic cloves 2 (crushed)
ginger 1 tsp (grated)
spring onions 2 (sliced)
mixed chillies 20 g (diced)
silken tofu 150 g (chopped)
mackerel fillets 360 g

Method

In a large saucepan, cover the dried shiitake mushrooms with boiling water. Leave for 10 minutes.
Prepare the vegetables. Crush the garlic cloves. Peel and grate the ginger. Deseed and chop the chilli. Finely slice the spring onions. Drain the silken tofu and dice into small cubes. Juice the lime. Thinly slice the chestnut mushrooms.
Put the saucepan with the shitake mushrooms over a medium–high heat and bring to the boil. Add the miso paste to the pan and stir until dissolved. Stir in the garlic, ginger and chilli. Reduce the heat and leave to gently simmer for 5 minutes.
Meanwhile, cut the mackerel into halves or quarters, giving you smaller fillets. Rub a little oil over the fillets and season with salt.
Heat a large frying pan over a medium heat and add the oil. When hot, add the chestnut mushrooms. Toss for 3–4 minutes, until they are turning golden. Remove from the pan, and divide the chestnut mushrooms between four bowls.
Return the frying pan to a high heat and add the mackerel to the frying pan, skin-side down. As the pieces start to curl up, apply a little pressure with a fish slice or palette knife so the skin stays in contact with the heat. Cook for 1–2 minutes, until the skin is golden and crisp and the flesh is just cooked through.
Add the spring onions, tofu and lime juice to the pan of simmering broth. Continue to keep on the heat for a further 1 minute before ladling over the bowls of mushrooms.
Finish by placing the cooked mackerel skin-side up on top of the mushrooms, and serve hot. Enjoy!

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Mackerel, mushroom and miso broth

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