Surprisingly simple! Two delicious fish recipes with plenty of seasoning to add to your repertoire

Hello. I am Ayumi Nakaganji, a chef.

The other day, I went to the Citizen Appreciation Day at Nagahama Fish Market in Fukuoka. It's an event where part of the market is open to the public and you can buy fresh seafood, and it was a huge success! By the way, it seems that the next events in the 2024 fiscal year will be held on June 8th, October 12th, November 9th, and December 14th.

The number of people and the low prices (and that fish song) almost made me lose my sense of judgment, but I ended up making a good purchase.

This time, we will introduce some recipes that use the seasonal horse mackerel and red sea bream that we obtained there.

1. Plenty of seasonings! Surprisingly easy to make: "Horse mackerel marinated in vinegar"

Horse mackerel is a relatively inexpensive fish and will become more delicious as summer approaches. Quickly marinated fresh horse mackerel in vinegar, then serve with your favorite condiments (other recommended condiments besides those used this time include shiso leaves and white leeks).

Personally, I like to eat it with sweet Kyushu soy sauce, but it's also delicious with a half-and-half mix of soy sauce and vinegar.

Image: Ayumi Chuganji

Ingredients (serves 3-4)
Horse mackerel (cut into three pieces for sashimi)...3-4 pieces
Salt... appropriate amount (3% by weight)
Vinegar...about 200ml
1 piece of Japanese ginger
Ginger...thumb-sized
Green onion...2 stalks
Soy sauce...appropriate amount

<How to make>

(1) Remove any bones from the belly of the horse mackerel with a knife. Sprinkle salt on both sides (as evenly as possible), arrange them in a tray so that they do not overlap, and place in the refrigerator for about 30 minutes to remove excess water.

(2) Rinse (1) quickly, wipe off the water, arrange in a tray, and pour vinegar over it until it is completely covered (shake the tray so that the vinegar reaches even the overlapping areas). Leave in the refrigerator for 30 minutes or so until the surface turns white (the photo shows the product after leaving it for 30 minutes).

Image: Ayumi Chuganji

(3) Thinly slice the myoga ginger, julienne the ginger, and finely chop the green onions.

(4) Remove the horse mackerel from the water and wipe off the water. Remove any bones using a bone remover. Peel off the skin by pulling from the head to the tail. Cut into 1cm-wide diagonal slices and place on a plate with seasonings. Serve with soy sauce.

If you let it sit in the vinegar for a longer time, it will have a different flavor, so make a lot and enjoy the changes. I like it well-marinated, so I eat it after marinating it for a day.

There are some places where you can have horse mackerel filleted in the fresh fish counter opposite, so please ask them. If you have time, it's also fun to buy a whole fish and try to fillet it yourself. There are also video sites that will teach you how to do it, so please give it a try.

Another hurdle is garbage. From now on, the heads and innards will smell bad if left out, so it's best to put them in a bag, tie the top off, and freeze them until garbage collection day.

2. The refreshing aroma of "Tai-miso rice with plenty of mitsuba" will whet your appetite

Red sea bream is in season, making it cheap and delicious. I added plenty of seasonal mitsuba to this rice dish, which can be easily made with seasonings that you have at home, for a refreshing taste.

Mitsuba is often thought of as a side dish for clear soup, chawanmushi, and rice dishes, but if you chop it generously and mix it roughly, it will bring out its delicious flavor as a aromatic vegetable.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Rice・・・2 cups
Sea bream fillet・・・120～150g (about 2 fillets)
Ginger...5g
Mitsuba (Japanese trefoil) - 1 bunch
Kombu (kelp)...5cm square
A Light soy sauce・・・1.5 tbsp
A Mirin・・・1 tablespoon
A Sake・・・1 tablespoon
A Salt...1/4 teaspoon

<How to make>

(1) Wash the rice and soak it for 30 minutes. Season the fillets of sea bream with salt and grill them on a fish grill. Slice the ginger into thin strips. Finely chop the mitsuba.

(2) Place the rice in the inner pot, add A, and add water up to the 2 cups line. Add the ginger, kelp, and sea bream and cook.

(3) Once cooked, remove any kelp and bones, add mitsuba and mix well.

Grilling the sea bream first reduces its unpleasant odor and adds a fragrant flavor.

Horse mackerel and red sea bream are easy to find at supermarkets. Try adding this recipe to your repertoire of dishes other than grilled and boiled fish. (Text by Ayumi Nakaganji)
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