Mackerel and Spinach salty-Sweet Stir Fry

I prepare mackerel almost once a week during winter. 

This is one of my favourite ways to prepare the mackerel.  
It is very tasty and easy to prepare.

I got this recipe from my favourite cooking magazine site, orange page:

http://www.orangepage.net/recipes/detail_121724

Ingredients for two-three people

• Fillet pieces of mackerel
• Two hands full of spinach
• Corn flour to dust mackerel pieces
• Vegetable oil
• 1.5 tablespoons of soy sauce
• 1.5 tablespoons of mirin (sweet sake)
• 1.5 teaspoon of sugar
• Salt
• a pinch of Chilli flakes (this time I didn't involve this for my toddler) 

Directions
1. Slice mackerel into 1.5-2cm or into large bite sized. To remove the fishy smell, put pinches of salt over the mackerel and leave them for 3-4 mints. 

2. Heat up a frying pan and fry spinach with  a pinch of salt over medium temperature. 

3. Cover the pan with a lid and cook the spinach for 1-2 mints over small heat. Then set it aside.

4. Dust mackerel pieces with corn flour lightly.

 5. Wipe the frying pan with a paper towel, add 1.5 tablespoon of vegetable oil and heat it up over medium temperature. Fry mackerel pieces with chilli until the surface colour turns gold. Then cover the frying pan with a lid.

6. Cook mackerel pieces over small heat for 2-3 mints. 

7, Add soy sauce, sugar and mirin to dress mackerel (and chilli flakes). Turn off the heat. 

 8. Add the spinach and mix to serve. 

Nice to serve either in hot or cold.

Great for the lunchbox contents, too.

Time to prepare: 25 minutes

Total cost: 2.7 pounds (1.7 for mackerel fillet, 1 for spinach)

 Miso-Mackerel (dinner 13 Sep)

Got a beautiful guest (sorry for no picture of her). 

Potato-headed Mr. Husband seemed excited, too.

 Had very fresh mackerel from local fish market, 

Hampstead Seafoods. 

 Miso-Mackerel is very popular autumn dish.

Directions

<Slice Mackerel into 3 layers>

1. Chut off the head, dorsal and pectoral fins. Make the angle of knife flat or close the horizontal and slice the layer by following the centre bone 

 2. Put the curved layer aside, turn over the rest of body and again, slice it in the same way

3. Curve the small side bones to remove

 4. Remove the remained centre bones (better to use bone removal tweezer) 

<Prepare for cooking> 
5. Cut one piece into half and make a small cross-shaped cutting in the middle of each piece 

6. Place all pieces in a net, power boiled water over them to both sides. This process helps to remove fishy smell

<Cook the mackerel>

7. prepare 

• 3 tablespoons of Miso
• 2 tablespoons of Sugar
• 3 Tablespoon of Mirin
• 1 tablespoon of soy sauce
• 120cc of water
• 5 pieces of thin sliced ginger

 8. Put all ingredients (except mackerel) into a large flat pan and allow them to boil

 9. Place mackerel pieces in the way the skin sides are facing up and bring them into gentry boil for 15-20 mins. Occasionally pour the sauce over the skin side.

Miso-Mackerel nicely goes with white rice. 

I cannot think any other thing to eat with at the moment. 

Perhaps I should explore such as miso-mackerel burger, etc.

The way to recycle head of mackerel was invented.

Mainly aiming to scare Mr. Husband.

 Total time to prepare: 35 mins
Total cost: 3 pounds (2 for mackerel, 1 for other veggies) 

By the way, 

I always wanted to say

thank you so much 

for reading my silly blog.