Spanish Mackerel in Japanese Sesame Sauce

READY IN: 19mins




  • Season the fish fillets with salt and pepper.
  • Remove the hard center part of the cabbage then slice it into small shreds. Slice the onion thinly. Remove the root part of the shimeji mushrooms then separate into individual pieces. Slice the eringi mushrooms into several pieces along its length.
  • In a small bowl, combine the sake, ponzu, sesame oil, mirin, vinegar, sesame paste, miso, sugar, and sesame seeds. Mix well until all ingredients are well combined. If you can not find neri goma, you can also use tahini sauce.
  • Cut out a 30cmx30cm piece of parchment paper then put it on top of a microwave-safe dish. Arrange half of the cabbage, onion and mushroom on one side of the parchment paper then put 1 piece of fillet on top. Do the same thing for the other half of ingredients.
  • Wrap to close the parchment paper then cook in the microwave for 4 minutes using 600W. Cook the other batch of fish and vegetables next.
  • Keep the parchment paper closed for 1-2 minutes after the microwave has stopped to allow the steam to continue to cook the fish and vegetables.
  • Pour the prepared sesame sauce on top of fish then you can serve.