Mackerel Ratatouille

Cooking time

40 mins

Ingredients

Serves 2
2 Saba sanmai (mackerel fillets) or Shio saba (salted mackerel fillets) - defrosted
3 tbsp olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
1 onion, diced
100 g mushrooms, quartered
½ zucchini, diced
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
½ eggplant, diced
100 g celeriac, peeled and diced
3 tbsp sake
1 can chopped tomatoes (400 g)
Leaves from 4 sprigs of fresh thyme
1 tbsp soy sauce
1 tbsp miso
2 tbsp extra virgin olive oil
Salt
Parsley, roughly chopped

This recipe shows how easy it can be to bring different cuisines together. Try experimenting with Japanese fish yourself. Mix and match, get creative, and discover new combinations. After all, cooking and eating should always be fun.

Preparation

Prepare the mackerel. If using Saba sanmai (mackerel fillets), dissolve 50 g of salt in 500 ml of water and soak the mackerel for 15 minutes. Rinse briefly under cold running water and pat dry thoroughly with kitchen paper. If using Shio saba (salted mackerel), skip this step. And cut the mackerel into bite sized pieces.
Heat the olive oil in a frying pan over medium heat. Add the garlic and finely chopped onion and cook for 3 minutes.
Add the mackerel and cook for 3 minutes. Remove the mackerel from the pan and set aside.
Add the diced onion, mushrooms, zucchini, red and yellow bell peppers, eggplant and celeriac. Cook for 3 minutes, then add the sake.
Add the chopped tomatoes, thyme, soy sauce, miso and a pinch of salt. Cover and simmer over low heat for 10 minutes.
Return the mackerel to the pan, placing it on top of the vegetables. Cook uncovered for another 10 minutes.
Divide the ratatouille between two plates. Drizzle with extra virgin olive oil and finish with chopped parsley.