I quickly filleted the two mackerels and marinated the fillets in equal parts mirin, shiroshoyu, and sake with a lot of freshly minced ginger. This is one of the most delicious ways I know of preparing mackerel and mackerel is one of the most delicious fishes that I know. It has a very high oil content—the raw flesh almost feels buttery—that lends itself to high heat cooking applications such as grilling or broiling.
While the fish was marinating (for a total of about an hour), we prepped for for Ann's delicious shiromiso soup with tofu, straw mushrooms, and green onions.
And then we put on a pot of rice with a couple more pieces of kombu and the katsuobushi left over from making the dashi. In retrospect, we wouldn't add the bonito to the rice again: too fishy.
The edamame come in handy plastic bags that can be microwaved, so we just let Chef Mike cook them for about five minutes. I've never done edamame in the microwave before and probably won't do it again. Much better to boil them in salted water or even steam them. Still, I'm not complaining. Some edamame is better than no edamame! While the rice was finishing and the edamame were in the microwave, the fish went on a sheet tray (on oiled aluminum foil) under the broiler for a scant five minutes. You can see the gorgeous bronze hue that the fish takes on from the marinade, almost as if it had been smoked. The result was utterly delicious!
PS. I learned something new about wine (but that's nothing really new: I'm always learning about wine). I was drinking Thistle Chardonnay Dundee Hills 2008, a fairly oaky and buttery Chard that still retains fair acid. Though I would never pair this wine with a fishy fish, I decided to try it for giggles. It was a train wreck. The wine tasted awful and the fish tasted wretchedly fishy. Yuck. Note to self.
Yum! This looks seriously tasty. I've always loved Mackerel but never had good ideas for how to prepare it.
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