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Nikka Coffey Japanese Gin and Miso Mackerel Recipe

Miso and Japanese Gin mackerel ingredients

  • 2 fillets of fresh mackerel
  • 2 teaspoons miso paste (I used white organic miso from M & S)
  • Juice of 1/2 a charred lime
  • Small bunch of corriander chopped finely
  • 1 small chunk of ginger grated
  • 1/2 teaspoon garlic powder
  • 1/2 chilli chopped finely
  • 6 teaspoons of Nikka Coffey Japanese Gin (Or sub for another Japanese Yuzu Gin)
  • 3 teaspoons mirin
  • 3 teaspoons rice wine vinegar

Asian salad ingredients

  • 1 carrot julienned
  • 1 carrot sized daikon julienned
  • 1 handfull beansprouts
  • 2 inch thick cucumber cut into batons
  • 1 spring onion sliced thinly
  • 1 teaspoon black sesame seeds

gin and miso mackerel ingredients

Instructions

  1. Put a frying pan on medium to high heat.
  2. Slice a lime in half and put one half, flesh side down in the dry pan for a couple of minutes to char.
  3. Slice the spring onion and peel and julienne the daikon. Add both to a bowl of cold water to get some of the harshness out for a few minutes.
  4. In a bowl, add the miso paste, juice of the charred lime, chopped corriander, grated ginger, garlic powder, chopped chilli, Nikka Coffe Gin, mirin and rice wine vinegar and give it a stir. Put to the side for dressing the dish later on.
  5. Take the daikon and spring onion out of the water and pat dry. Peel then julienne the carrot. Add to a bowl or plate with the washed beansprouts, daikon, half of the spring onions and give a little toss to combine.
  6. Add a little oil to the pan and cook the mackgrel skin side down first. I used a griddle pan and the skin stuck to the pan after a minute but was cooked through so i pulled it off the fish and put to one side to add as a topping later on.
  7. Turn the fish after a couple of minutes. They don’t need too long as they can be quite thin.
  8. When the fish is cooked through, remove from the pan and place on top of the asian salad.
  9. If you removed the fish skin, chop it into little shards.
  10. Drizzle the miso dressing on top of the fish and top with sesame seeds, the rest of the spring onions and the crispy little shards of fish skin.

Korean Beef Short Rib and Asian Slaw

Korean Beef Short Rib Ingredients

  • 2 ribs of beef
  • 4 cloves of garlic squashed with palm of the hand
  • 1 thumb sized piece of ginger sliced
  • 4 spring onions chopped
  • 1 chinese pear pureed or grated

These measurements below were rough and didn’t use any measuring devices

  • 60ml light soy sauce
  • 30ml water
  • 30ml rice wine / mirin
  • Drizzle sesame oil
  • 2 teaspoons gochujang sauce
  • 1 teaspoon gochugarw red pepper flakes

Asian Slaw Ingredients

1 medium kolrabi, peeled and julienned
¼ cucumber cut into battons
2 carrots julienned
4 leaves of Chinese lettuce washed and sliced
2 spring onions sliced thinly
Bunch fresh coriander
1 lime
light soy sauce
toasted sesame oil

Instructions

  1. Add all the ingredients for the beef ribs marinade apart from the ribs in a casserole dish and mix.
  2. I browned the ribs on all sides in a hot pan to sear, then added to the casserole dish of marinade. Turn around or pour over the mixture so it’s coated.
  3. Either put the casserole lid on or wrap in foil to steam as it’s cooking. I cooked my two ribs on 150C for around 2 hours.
  4. Meanwhile make the Asian slaw by chopping and julienning the veg and adding to a large bowl. Squeeze the juice of one lime, a glug of soy sauce and a drizzle of toasted sesame oil in a little jar. Stir and pour over the salad.
  5. I took out, turned the ribs over and cooked for an additional 30 minutes on 220C with the foil back on till it was soft and tender.
  6. Remove the ribs from the oven and let cool for 10 minutes.
  7. Take a pile of the slaw and place on a plate. Top with the rib of beef and spoon over a bit of the resting juices in the dish.
  8. Scatter with thinly sliced chilli, chopped fresh coriander and a sprinkle of sesame seeds.

Asian Slaw recipe for beef bulgogi lettuce wraps

Asian Slaw Recipe
Ingredients

1/2 red cabbage sliced

1 red onion

3 spring onions

8 radishes sliced into rounds

2 medium carrots julienned

1 bag of beansprouts


Dressing

juice and rind of 1 lime

3 dessert spoons light soy (because who actually has a table spoon in the kitchen?)

3 dessert spoons fish sauce

3 dessert spoons rice wine vinegar

3 dessert spoons toasted sesame oil

2 dessert spoons honey

1 dessert spoon sesame seeds

2 cloves of minced or finely grated garlic

1 inch thick piece of grated ginger

1 small bunch of corriander chopped finely

leaves of around 6 stalks of mint finely chopped

Instructions

Prepart the dressing by adding everything to same bowl.

Due to recent food bacteria scares related to beansprouts I added the bag to a steamer for a few minutes to kill the bacteria but still leave crunchy. After a few minutes in the steamer I rinsed under cold water to stop the cooking process and still leave a little crunch.

In a seperate large bowl add the vegetables for the slaw one by one after slicing.

Pour the dressing over the veggies and mix to combine. Leave to infuse for an hour or two in the fridge.

I served this with BBQ’d bulgogi beef lettuce wraps, pickled cucumber, pickled daikon and kimchi for my birthday BBQ last week. It still tasted great for lunch with the leftovers the day after down the beach with a nice cold can on fruity Brewdog Elvis Juice.