Fish Recipe

This vibrant dish combines the rich, oily flesh of mackerel with earthy buckwheat noodles and a savory tamari broth. The mackerel is quickly pan-seared to keep the skin crispy and the meat tender, then flaked over the warm noodles. A simple sauce made with miso, tamari, and aromatic ginger creates a deeply satisfying base that coats every bite. Fresh broccoli and mushrooms add texture and balance, while a sprinkle of sesame seeds and basil provides a fragrant finish. It is a perfect weeknight dinner that feels indulgent yet comes together in under thirty minutes. The combination of warm, savory flavors and fresh herbs makes this a comforting meal for any time of year. Serve it hot for a hearty lunch or a light but substantial dinner that the whole family will enjoy.

Cooking Method: Boiling, Stewing

Cuisine: Japanese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1495.8

Description

This vibrant dish combines the rich, oily flesh of mackerel with earthy buckwheat noodles and a savory tamari broth. The mackerel is quickly pan-seared to keep the skin crispy and the meat tender, then flaked over the warm noodles. A simple sauce made with miso, tamari, and aromatic ginger creates a deeply satisfying base that coats every bite. Fresh broccoli and mushrooms add texture and balance, while a sprinkle of sesame seeds and basil provides a fragrant finish. It is a perfect weeknight dinner that feels indulgent yet comes together in under thirty minutes. The combination of warm, savory flavors and fresh herbs makes this a comforting meal for any time of year. Serve it hot for a hearty lunch or a light but substantial dinner that the whole family will enjoy.

Ingredients

2 Once cool, remove the skin, flake the fish into large chunks, and
5 Dissolve the miso paste in 10fl oz (300ml) boiling water and add to

Directions

1
Heat 1 tbsp of coconut oil in a frying pan over medium-high heat.
2
Add the mackerel, skin-side down, and cook for 4 minutes.
3
Turn the fish and cook for 2 more minutes, until cooked through.
4
Remove the fish from the pan and set aside to cool slightly.
5
Cook the buckwheat noodles as per package instructions.
6
Drain the noodles, rinse under cold water, and set aside.
7
Heat the remaining coconut oil in the same pan over medium heat.
8
Add the onion, ginger, garlic, and chile to the pan.
9
Cook the aromatics for 1-2 minutes until fragrant.
10
Add the mushrooms and broccoli and cook for 2 more minutes.
11
Pour the tamari sauce into the pan and bring to a boil.
12
Reduce the heat and simmer the sauce for 5 minutes.
13
Add the drained noodles and flaked mackerel to the pan to heat through.
14
Pour the mixture into a serving bowl.
15
Top with sesame seeds, reserved green onion, and fresh basil.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1495.8kcal

% Daily Value *
Total Fat 131.4g203%
Saturated Fat 109.9g550%
Cholesterol 15.8mg6%
Sodium 1234.2mg52%
Total Carbohydrate 76.5g26%
Dietary Fiber 19.3g78%
Sugars 14.4g
Protein 23.0g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using canned mackerel, drain well and flake it in the same way as the fresh fish.

You can substitute the buckwheat noodles with soba noodles or rice noodles for a different texture.

For a spicier kick, increase the amount of chile or add a dash of chili oil.

Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.

Keywords: mackerel, buckwheat noodles, soba, tamari, miso, ginger, garlic, broccoli, mushrooms, coconut oil, japanese, noodle bowl, quick dinner, fish, sesame seeds, basil, chile, onion

Read it online: https://www.chefs-mate.com/recipe/fish-recipe-66/