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Butterflied and Dried Horse-mackerel and King Oyster Pasta

Butterflied and Dried Horse-mackerel and King Oyster Pasta

Are you ever stuck with leftover dried horse-mackerel? Garlic-flavored horse-mackerel is transformed into a delicious pasta dish!

Ingredients: 2 servings

Pasta
200 g
Split and dried horse-mackerel
2 small
King oyster mushrooms
2 medium-sized
Garlic
3~4 cloves
Red chili pepper
2
Green onion
to garnish
Olive oil
4 tablespoons
soy sauce
2 teaspoons
Salt
to taste

Steps

1. Heat olive oil over medium heat. Add the dried horse-mackerel and brown each side for 2 minutes.
2. Remove fish to a plate, let cool slightly and remove the skin and bones. Chop into fairly large pieces. Leave the oil in the pan.
3. Slice oyster mushrooms into 3-4cm and 1/2cm wide. Finely chop the green onion.
4. Mince the garlic. Remove the seeds from the red chili pepper and slice in thin rounds.
5. Begin cooking the pasta in plenty of boiling salted water. Cook 1 minute less than listed in the package instructions.
6. Cook the garlic over low heat until fragrant. Add the oyster mushrooms.
7. When the mushrooms have wilted, and the horse-mackerel and red pepper. Drain the pasta well, and add to the pan.
8. Drizzle soy sauce around the sides of the pan. Add the green onions and mix everything together.
9. Transfer to serving plates and it's done.

Story Behind this Recipe

Dried horse-mackerel is often sold in packs of 4, and we often have leftovers, since there are only two in the family. I wanted to think of a way to make something good with the leftovers, and I remembered once eating pasta made with saury. I decided to try to make the same dish with horse-mackerel.