Poached Mackerel in a Japanese Umami Broth

Poached Mackerel in a Japanese Umami Broth

Poached Mackerel in a Japanese Umami Broth

I wanted to have a light meal without compromising on flavour the day we made this Poached Mackerel in Umami broth. Why, because you cant’t have your cake and eat it everyday, so this was concocted after a night of excess.

It consists of a flavourful broth with cured mackerel that is poached in the broth. It’s served quite simply with sushi rice, and cucumber. I think it’s as good for you as it looks.


    Umami Broth

  • 10g Dried Konbu
  • 10g Dried Mushrooms
  • 20g Bonito Flakes
  • To taste Light Soy Sauce
  • 10 Semi-Dried Tomatoes
  • Mackerel

  • 2, filleted Mackerel
  • 1 Tbsp Coriander Seeds
  • 2 Tbsp Salt
  • 2 Tbsp Sugar
  • Zest Lime


  1. Add the konbu and mushrooms to a litre of water. Simmer for one hour. Strain, place back on the heat and add the bonito for 30 secs. Strain again. Season with the soy sauce.
  2. Toast and crush the coriander seeds, stir into the salt, sugar and lime zest. Spread onto the flesh of the fish and wrap in cling film. Leave for 30minutes before washing off.
  3. When ready to serve heat the broth to about 50°c or a very very low simmer. Add the tomatoes for 10 minutes, then add the fish for 5 minutes.
Serve with rice and pickled cucumber( slice thinly and add sushi rice seasoning)


  1. Loving this light and lovely dish! You are making me miss Japan.

  2. David, what an intriguing recipe – although I have eaten mackerel before, I have not had the chance to prepare some myself. Your presentation of this dish is so fresh and clean and elegant. Just wonderful!

  3. What a lovely way to prepare mackerel, David. The broth really makes the dish for me.

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