Togarashi mackerel fillet with shitake broth, snow peas & kipfler potato, micro herbs – TOGAMACK

Due to market availability we have substituted the Spanish Mackerel with Blue-Eye Trevalla – Enjoy!

Heating Instructions: Preheat oven to 180°C. Transfer the mackerel and potatoes to a flat baking tray and bake for 10 min. While the fish and potatoes are cooking, transfer the dashi to a saucepan and bring slowly to a simmer with the lid on. 2 min before the mackerel is ready, add the snow peas to the dashi. Once the broth comes back to a simmer, turn the heat off. To plate up, pour the dashi into a bowl, place the fish in the middle with the potatoes surrounding and garnish with baby herbs. Enjoy!

Ingredients : Mackerel, potato, mange-tout (snow pea), shitake mushrooms, mixed herbs, all spice. Fortified dashi: water, kelp, dried shitake mushrooms, nori seaweed, soy sauce, mirin or Shaoxing rice wine.

Hours and

left to order for next Monday