Dinner
Grilled Whole Mackerel en Papillote with Shiso, Yuzu, & Charred Eggplant Purée
A whole mackerel—head, tail, and all—is butterflied, layered with shiso leaves and paper-thin yuzu slices, then wrapped in parchment and steamed until the flesh is delicate and infused with herbaceous steam. It's served atop a charred, silky eggplant purée bound with white miso and yuzu, accompanied by grilled eggplant planks. Refined, whole-fish cookery that honors the ingredient and rewards precision.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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