Grilled Mackerel with Miso Soup and Squash

Ingredients

• 2 Norwegian Mackerel Fillets
• 1 tbsp Sake
• 2 tbsp Miso paste
• 1/2 Onion
• 1 Summer Squash
• 1 tbsp Butter
• 1 cup Jasmine Rice
• Soy Sauce

Method

Cook the rice separately according to packet instructions — this method assumes it's ready when you plate.

Start the miso soup first. Slice the onion into thick half-moons and bring them to a boil in 500ml water. Once rolling, add the miso paste. Don't whisk it in cold water as some recipes suggest — that disperses the paste unevenly. Instead, ladle a cup of the hot water into a separate bowl, dissolve the miso there, then stir it back into the pan. This ensures even distribution without damaging the heat-sensitive flavour compounds in the paste. Reduce to a bare simmer and leave it — the longer it sits without boiling, the more delicate the miso character stays. A rolling boil breaks down the complexity.

While the soup settles, prep the squash and mackerel. Peel the summer squash and cut it into 5mm half-moons; thinner than 1/4 inch prevents mushiness. Heat butter in a large pan over medium-high until foaming, then lay the squash flat and don't move it for 3–4 minutes. Flip only once. The goal is caramelisation on both sides — a golden, slightly crisp exterior. Season with salt and pepper, push to the edge of the pan.

The mackerel fillet is robust enough to handle direct heat, but it's oily enough that it needs respect. Pat the fillets dry with paper towels. This matters: surface moisture steams rather than sears. Season both sides with salt — a proper pinch, not timid — about 30 seconds before cooking. Place skin-side down in the now-empty space of your pan and don't touch it for 3 minutes. You're looking for the skin to render and crisp, which you'll hear as a gentle sizzle. Flip and cook the flesh side for 2–3 minutes only; mackerel is done when it flakes easily at the thickest point. Overcooked mackerel becomes dry and metallic.

Finish the soup with a small pour of soy-sauce — start with a teaspoon and taste. Serve the mackerel and squash alongside the rice, with the miso soup in a separate bowl and extra soy at the table for those who want it.