6 oz (160 g) spaghetti
2 qt water
1 tablespoon kosher salt
2 jack mackerel, filleted into 3 pieces, deboned
½ teaspoon kosher salt
1 clove garlic, minced
1 whole dried red chili pepper, seeded
20 leaves shiso
2 myoga ginger, julienned
¼ scallion, finely chopped
3 tablespoons olive oil, divided
Soy Sauce Mixture
1 large tomato, stemmed, cut into wedges
10 black olives, pitted, cut crosswise
2 tablespoons light (usukuchi) soy sauce
1 tablespoon sake
In a large pot, bring water to a boil and add 1 tablespoon of salt. Cook pasta for 1 minute less than the suggested cooking time. Reserve ½ cup (100 ml) of pasta water.
Combine ingredients for Soy Sauce Mixture and set aside. Season mackerel with salt and set aside for 10 minutes. Pat dry with a paper towel.
Preheat the pan over medium-high heat for about 90 seconds. Add in 1 tablespoon of olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add mackerel, skin-side down. Sear for about 2-3 minutes or until skin is golden brown. Flip and sear for another 10 seconds. Turn off heat, remove from the pan, and tear into large pieces.
In the same pan, add 2 tablespoons of olive oil, garlic, and chili pepper. Sauté for about 1 minute over low heat or until garlic is lightly browned. Add Soy Sauce Mixture, increase heat to medium, and cook, stirring constantly, for about 30 seconds. Add pasta water and turn off heat.
Once pasta has finished cooking, drain with a colander. Heat the same pan over medium-high heat and bring sauce to a simmer. Add in pasta and cook for about 1 minute, stirring to coat evenly with the sauce. Add in mackerel, shiso leaves, and half of myoga ginger and stir. Turn off heat and transfer to a plate. Top with remaining myoga ginger and scallion and serve.
Pat dry fillets as thoroughly as possible to get a nice crisp skin.
Adjust the sauce’s consistency by increasing or decreasing the amount of pasta water in Step 4.
You can use other summer vegetables, like okra, zucchini, bitter melon, and mulukhiyah, if desired.
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