Kuroo's Blog

Spanish Mackerel Cooked with Peppers and a Garnish of Spring Cabbage Puree

Ingredients (for 2 people):

2 pieces of spanish mackerel fillet
200g of cabbage
2 tablespoons of water
2 tablespoons each of sake,
mirin and soy sauce
1 tablespoon of salad oil

1 tablespoon of butter
2 tablespoons of fresh cream
Half a teaspoon of consomme granule
Suitable amounts of salt, pepper,
japanese pepper powder and leaf buds


  1. Cut the cabbage into chunks and put it in a heat-resistant bowl. Add water, wrap it gently, and heat it in the microwave. (4 minutes in a 600w microwave)

  2. Put the cabbage from (1) together with (A) in the food processor and mix it until it's like puree. Season it with salt and pepper.

  3. Heat the salad oil in a frying pan and fry the mackerel, starting with the skin-side, in it. Once both sides are fried, add (B) and mix everything on a high flame.

  4. Boil it down until there's little juice, and once that happens, sprinkles it with Japanese pepper powder and move it to a fish. Use leaf buds previously beaten by hand as a topping and the puree from (2) as a garnish and it's complete!

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