Japanese slow-cooked mackerel from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (UK)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute scad, trout, salmon, or sea bass for mackerel.

  • wester on October 01, 2011

    Lovely. A very different way of cooking mackerel (horse mackerel is good too, but the fattier the fish, the better). Aromatic but not overly hot - children can eat it too, just don't serve them the ginger pieces. I also like it that the bones go soft enough to not be a nuisance anymore (although you will still have to remove the central bone). Nice with guests too, as you can put it on a slow fire early in the morning and then forget about it until it's nearly serving time. I served this with rice and a cucumber-sesame salad. Good combination. It can be difficult to get the fish smell out of the pan. If possible, use a pan that you will only use for fish.

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