The mackerel season in Australia runs through the front half of the year with its peak in March and April. It's a great fish - but not as fashionable as some breeds. The Japanese seem to know what to do with it and use it a lot, so I did something with a Japanese influence. Dead easy. I make batches of ponzu which keeps for many months. Of course those of you more time-challenged than me can buy it ready-made. I simply marinated the fish for half an hour before searing it in a little grapeseed oil. The sauce is a mix of mild dashi and miso paste. Nothing more. The soy beans were boiled briefly. Local watercress got an olive/sesame/light soy/black vinegar dressing.
PONZU MACKEREL WITH MISO SAUCE & SOY BEANS
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