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 3,884
printed 76

saved 2

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

Share

Ingredients

Print Ingredients Email Ingredients
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.
PRO
Rose Wine
I’ve got 59 recipes!

ROSE WINE
Step into my kitchen!
This dish is wonderfully crunchy!
Fresh sweetcorn, Raw prawns, Egg white, Ginger, Chopped spring onions, Rice paper, Potato starch or cornflour, Salt, Sesame oil
PRO
So simple but incredibly tasty.
Brown mushrooms, Garlic, Red chillis, Rocket, Extra virgin olive oil, Salt & pepper, Green leaf salad
PRO
It's simple but looks gorgeous, so ideal for entertaining!
Seabass fillets, Cherry tomatoes, Finely chopped garlic, Finely chopped onion, Sundried tomatoes (in oil), Capers (salted), Finely chopped Italian parsley, White wine, Lemon juice, Olive oil, Sea salt, Pepper
PRO
The instant zing of the yuzu is a lovely flavour sensation.
Chicken wings, Chinese leaves bunch, Yuzu, Kombu, Sake, Sea salt, Ponzu vinegar, Chilli powder
PRO
Chinese chilli bean sauce and cheese is a great combination with this dish.
Aubergine, Garlic, Ginger, Onion (small), Olive oil, Miso, Tomato puree, Chinese chilli bean sauce, Cheddar cheese, Black pepper, Sea salt
PRO
It's great with a crunchy texture.
Aubergine, Garlic, Garlic powder, Italian parsley, Flour, Egg white, Breadcrumbs
PRO

Similar Recipe

I discovered Asian baby aubergines at an Asian food market. Chicken, aubergine and okra are all good friends of hot chilli.
Chicken thighs, Okra, Baby aubergines (eggplant), Onion, Mushrooms, Soy sauce, Sesame oil, Salt & pepper, Cornflour, Vegetable oil, Chinese chilli bean sauce (Tobanjan), Miso, Sugar, Chicken stock, Cornflour in a bit of water
Tobuchan
HOME
Wonderful and goes well with rice, it's a popular recipe!
Potatoes, Onions (small), Bacon rashers (rindless streaky), Chinese chilli bean sauce, Sugar, Soy sauce, Green peas (frozen), Mirin, Sesame oil
Mizue
PRO
Aubergine & pork - a match made in heaven.
Aubergine (medium), Pork fillet or loin, Romano pepper, Ginger, Soy sauce, Mirin, Vegetable oil
Using Branston pickle means there is absolutely no seasoning required apart from ketchup. Oooops, it's not a secret anymore....
Chicken breast fillet, Egg, Soy sauce, Black pepper, Cornflour , Flour, Oil for frying, Peppers (red and green), Onion, Chicken stock, Branston pickle, Tomato ketchup, Cornflour in a bit of water, Sesame oil, Sesame seeds
Tobuchan
HOME
Stuff the peppers cut into curved bowl shapes so that the filling stays put - this is the end of whole stuffed peppers where they're not actually stuffed!
Peppers (green and yellow), Minced pork, Salt & pepper, Onion, Carrot, Garlic, Soy sauce, Chicken stock granules, Egg yolk, Breadcrumbs, Flour, Sauce:, White wine, Tomato ketchup, Worcester sauce, Sesame seeds
Fry the beef and miso together at the start, then it will have a lovely rich deep flavour.
Aubergine (medium), Vegetable oil, Miso (red), Mirin, Soy sauce, Chinese chilli bean sauce, Sugar, Chicken stock, Sesame oil, Minced beef or pork, Green beans, Potato starch in water
Jojoma
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME