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Dinner · Japanese · Project
Grilled Mackerel with Miso Soup and Squash
Something from the water, from the public-domain kitchen — kept the way its author wrote it.
- 55 min hands-on
- 60 min total
- Serves 2
- $8+ a serving
- Fish or seafood
- skillet
- large pot
- grill
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 2
- 2Norwegian Mackerel Fillets
- 1 tbspSake
- 2 tbspMiso paste
- ½Onion
- 1Summer Squash
- 1 tbspbutter
- 1 cupJasmine Rice (optional)
- Soy Sauce (optional)
Method one step at a time, with timers in the app
- Place the mackerel fillets in a small container at room temperature. Pour sake on both sides of the fillets and let rest in the container, covered, for 30 min.⏱ 30 min
- Cut onion into large slices.
- To a saucepan, add two cups of water, sliced onions, and miso paste. Whisk the solution until the miso paste is fully dissolved.
- Bring to a boil. Let the miso soup boil for about 10-15 min, then bring to a simmer.⏱ 10 min
- While the miso boils, peel the summer squash. Cut squash into 1/4 in half moons.
- In a large pan, melt 1 tbsp butter at medium-high heat.
- Grill squash in the pan for 5-10 min, until both sides of the squash are golden brown. Add salt and pepper to taste.⏱ 5 min
- Push squash one side of the pan.
- Season each fillet with about 1 tsp of salt.
- Place the fillets in the pan with the squash. Grill each side of the mackerel for about 4 min.⏱ 4 min
- Serve with rice and soy sauce.
Allergens, with the fine print read
- ⚠Contains fish, dairy, gluten, soy.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by Elsie Bee, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.