Stir Fried Miso Mackerel & Aubergine

I remember the good old days whenever I have this nostalgic dish.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)
Serves 2 Cook: 20 min

Ingredients

Whole mackerel 2
Potato starch as required
Aubergine 1
Garlic 1 tsp
Ginger 1 tsp
Onion 1/2
Miso 3 tbsp
Sake 2 tbsp
Sesame oil 2 tbsp
Sugar 2 tbsp
Water 100ml
Salt & pepper as required

Method

1
Make 4 fillets from the 2 mackerel. Wash and pat them dry.
2
Cut each into 3 pieces, season with salt & pepper and dredge with the potato starch.Put 1 tbsp sesame oil in a frying pan and fry both sides until lightly browned then remove to a plate.
3
Peel the aubergine and cut into 3cm long batons then soak in water.
4
Put 1 tbsp sesame oil in a frying pan and heat on high. Pat dry then fry the aubergine.
5
Grate the garlic, ginger and onion and add to the pan with the sake. Add the water and simmer until the aubergines are soft.
6
Add the miso and sugar and return the mackerel to the pan. Cook to reduce the sauce.

Tips & Note

Stir Fried Miso Mackerel & Aubergine

I remember the good old days whenever I have this nostalgic dish.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)

Serves 2

Cook: 20 min

Ingredients

Whole mackerel 2
Potato starch as required
Aubergine 1
Garlic 1 tsp
Ginger 1 tsp
Onion 1/2
Miso 3 tbsp
Sake 2 tbsp
Sesame oil 2 tbsp
Sugar 2 tbsp
Water 100ml
Salt & pepper as required

Stir Fried Miso Mackerel & Aubergine

Recipe ID :1175 Posted on 02 OCT 2015

Serves 2

Cook 20min
views 1,759
printed 61

saved 2

I remember the good old days whenever I have this nostalgic dish.

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Ingredients

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2
as required
1
1 tsp
1 tsp
1/2
3 tbsp
2 tbsp
2 tbsp
2 tbsp
100ml
as required

Method

Cook
20min
1
Make 4 fillets from the 2 mackerel. Wash and pat them dry.
2
Cut each into 3 pieces, season with salt & pepper and dredge with the potato starch.Put 1 tbsp sesame oil in a frying pan and fry both sides until lightly browned then remove to a plate.
3
Peel the aubergine and cut into 3cm long batons then soak in water.
4
Put 1 tbsp sesame oil in a frying pan and heat on high. Pat dry then fry the aubergine.
5
Grate the garlic, ginger and onion and add to the pan with the sake. Add the water and simmer until the aubergines are soft.
6
Add the miso and sugar and return the mackerel to the pan. Cook to reduce the sauce.
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Rose Wine
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I remember the good old days whenever I have this nostalgic dish.
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