They call it saba (mackerel) tartare-style...If I am not mistaken, tartare is usually raw but this version is cooked.
Saba Tartare Style : about 4 servings : Recipe from NHK Gogonama
1 can water packed mackerel, drained
1 eggplant, diced
10 cherry tomatoes, diced
1 clove garlic, grated
1/2 onion, minced
2 tablespoons olive oil
2 tablespoons capers, crushed
2 tablespoons balsamic vinegar
parsley
salt, pepper to taste
In a pan, heat the oil to medium and add the garlic and onions
When the onions get transparent, add the eggplant, cooking it until it starts to gets soft and has some color
Add the tomatoes, capers and then the mackerel, breaking the fish up with a wooden spoon
Add the vinegar and cook until most of the liquid evaporates
Salt and pepper to taste
If serving warm or cold, add the parsley before serving
NOTES: During the program they mentioned that this time of year we can get the end of summer veggies along with the start of autumn veggies, so this was a nice way to cook with both.
This appetizer was good warm and chilled.
I had this with crackers but think it would be even better with toasted baguette.
Super simple and this would be nice with a dry white wine.
I'm making this again.
5 comments:
I love saba and found the miso and ginger shoyu canned types a while back. Does this recipe cut down on the all day memory effects (burping aromas😂) Thinking maybe vinegar or capers would help?
V
I've made a pasta dish using all ingredients except the mackerel, so this would def work!
If Rowena sees this, you just tossed this with pasta? Did you sprinkle cheese too? sounds very delicious!
v
gonna have to try with pasta, Rowena :) thanks for the tip!
hope you try with and without cheese V!
Take care you two.
Kat
thanks Kirk :)
eew V...why are you burping....lol
Take care.
Kat
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