Dinner

Grilled Whole Mackerel en Papillote with Shiso, Yuzu, & Charred Eggplant Purée

Name: Grilled Whole Mackerel en Papillote with Shiso, Yuzu, & Charred Eggplant Purée
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 whole mackerel (400–500g each), cleaned, scaled, gills removed; 1 large eggplant (about 400g); 2 tbsp white miso; 2 tbsp yuzu juice; 1 tbsp mirin; 1 tbsp neutral oil; 12 shiso leaves; 2 yuzu fruits (or 1 lemon), thinly sliced; 100ml dashi stock; 1 tsp ginger, finely minced; 2 tbsp butter; fleur de sel; 1 tsp white sesame seeds; edible flowers for garnish (optional)

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.

930calper serving 87gprotein 28gcarbs 52gfat 30min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this