1. 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.
1. 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.
2. Cut onion into large slices.
3. To a saucepan, add two cups of water, sliced onions, and miso paste. Whisk the solution until the miso paste is fully dissolved.
4. Bring to a boil. Let the miso soup boil for about 10-15 min, then bring to a simmer.
5. While the miso boils, peel the summer squash. Cut squash into 1/4 in half moons.
6. In a large pan, melt 1 tbsp butter at medium-high heat.
3. To a saucepan, add two cups of water, sliced onions, and miso paste. Whisk the solution until the miso paste is fully dissolved.
4. Bring to a boil. Let the miso soup boil for about 10-15 min, then bring to a simmer.
5. While the miso boils, peel the summer squash. Cut squash into 1/4 in half moons.
6. In a large pan, melt 1 tbsp butter at medium-high heat.
7. Grill squash in the pan for 5-10 min, until both sides of the squash are golden brown. Add salt and pepper to taste.
8. Push squash one side of the pan.
8. Push squash one side of the pan.
9. Season each fillet with about 1 tsp of salt.
10. Place the fillets in the pan with the squash. Grill each side of the mackerel for about 4 min.
11. Serve with rice and soy sauce.
10. Place the fillets in the pan with the squash. Grill each side of the mackerel for about 4 min.
Luke Smith
1 year ago