Miso Mackerel Scotch Egg with Miso Banana Ketchup Recipe

We dreamed up this tasty recipe, using the fabulous box we received from Abel & Cole, jam-packed with organic fruit and veg.

You can now buy our organic miso at Abel & Cole, one of our new customers!

You have probably tried a pork Scotch egg, but have you tried mackerel Scotch egg? Mackerel is a great affordable and sustainable fish option, which has the richness of meat. Poached from fresh with citrus zest and herbs, there is no fishy flavours, only a savoury meaty texture, that is lighter than a meat option. Perfect for pescatarians.

The miso in this recipe makes it super savoury and pairs nicely with the freshness of the cream cheese, cutting through the richness of the mackerel's natural oils.

It is a little fiddly, with a couple of stages, but it is REALLY worth the effort. This season's blood orange is a must-have, but if you are trying this recipe any other time, simply replace with lemon zest.

We’ve paired this with our Miso Banana Ketchup. This recipe is inspired by Ravinder Bhogal's Banana Ketchup Recipe. Instead of the soy sauce, we have used our favourite Red Miso paste for depth of flavour. Alternatively, enjoy it with some curried mayonnaise or tartare sauce instead.

Miso Banana Ketchup is fabulous as a sauce for our Miso Mackerel Scotch Egg, but we also love to enjoy it to cook with chunky pieces of salmon, or as a marinade for chicken wings. It is a very versatile sauce.

The Miso Banana Ketchup recipe makes a good 500g batch, which you won't be able to stop yourself from dipping into!

Print

With ImageWithout Image

Miso Mackerel Scotch Egg with Banana Ketchup Recipe

Servings 2

Author Bonnie Chung

You have probably tried a pork scotch egg, but have you tried mackerel scotch egg? Mackerel is a great affordable and sustainable fish option, which has the richness of meat. Poached from fresh with citrus zest and herbs, there is no fishy flavours, only a savoury meaty texture, that is lighter than a meat option. Perfect for pescatarians. We dreamed up this tasty recipe, using the fabulous box we received from Abel & Cole, jam-packed with organic fruit and veg.

Ingredients

Miso Mackerel Scotch Eggs

• 3 mackerel fillets
• 2 small eggs
• Handful fresh chives, finely chopped
• 1 blood orange (zest only)
• 1 tablespoon of miso paste
• 1.5 tablespoons of cream cheese
• 100g plain flour for dusting eggs
• 100g of Panko breadcrumbs
• Vegetable oil for deep-frying

Miso Banana Ketchup (500g)

• 1 tbsp oil
• 1 red onion, finely chopped
• 1 tsp grated ginger
• Chilli flakes
• 3 garlic cloves
• 1 tsp cinnamon
• 1 tsp allspice
• 2 tsp Madras curry powder
• 6 ripe bananas, mashed
• 3 tbsp dark brown sugar
• 200ml cider vinegar
• 1½ tablespoons white miso
• sea salt

Instructions

Miso Mackerel Scotch Eggs

1. Poach the Mackerel fillets in hot water for 3 minutes

Miso Banana Ketchup (500g)

1. Heat the oil and fry the onion on low heat until caramelised. This will take about 20 minutes
2. Then add ginger, garlic, chilli and cinnamon powder, and stir through until the spices are coated in oil.
3. Add the dried spices, cinnamon, allspice and curry powder and keep stirring for 5 minutes, toasting the spices.
4. Next stir in the mashed bananas, sugar, vinegar and miso paste and let it simmer for 20 minutes until nice and thick.
5. If the sauce is too thick, simply add a tablespoon of water at a time to loosen the sauce.
6. Set aside to cool and store in a sterilised jar, to keep in the fridge for up to 4 weeks.

Copyright Miso Tasty 2022

Did you make this recipe?

Tag @misotasty on instagram and hashtag it #MisomakesitTasty