Crispy Miso Mackerel

Ingredients

• 1 tsp sesame oil
• ½ tsp Chinese 5-spice
• 2cm thumb-sized piece ginger, finely grated
• 1 tbsp soy sauce
• 1 nest medium egg noodles
• ½ tbsp white miso
• 1 tbsp mirin
• 2 mackerel fillets
• 1 tbsp vegetable oil, plus extra for greasing
• ¼ Chinese leaf, finely shredded
• 1 small carrot, cut into thin batons
• 1 spring onion, thinly sliced
• 1 tsp sesame seeds

• Method

  1. Preheat the grill to high. Whisk the sesame oil, Chinese 5-spice, ginger and soy sauce together until combined. 
  2. Cook the noodles according to packet instructions, drain and rinse under a cold tap. 
  3. Whisk together the miso and mirin. Pat the mackerel fillets dry with kitchen paper, score the skin at 3cm intervals using a sharp knife and coat in the miso dressing. Place on a lightly oiled baking tray, skin side up and grill for 5 mins until the flesh is opaque and cooked through.
  4. Meanwhile, heat the vegetable oil over a high heat in a large wok or frying pan and fry the Chinese leaf, carrot and noodles for 3-5 mins until piping hot. Stir through the soy and ginger sauce, tossing until the noodles are evenly coated. 
  5. Serve the mackerel on top of the noodles, sprinkled with the spring onion and sesame seeds.