Dried Horse Mackerel & Tomato Pasta

Dried Horse Mackerel & Tomato Pasta

I used 1 fillet of butterflied and dried horse mackerel to make this pasta dish. The fresh tomatoes help make this pasta nice and juicy.

Ingredients: 2 servings

Split and dried horse-mackerel
Medium-sized sweet tomato
1 clove
Mizuna greens
30 g
Olive oil
3 tablespoons
Soup from the boiled pasta
as needed
Soy sauce
1/3 teaspoon
140 g


1. Cook the horse mackerel until both sides are browned and shred apart. You can either cook the fish in a grill or a frying pan. If you start boiling the pasta at this point, it should finish cooking at just the right time.
2. Chop the tomatoes into 8 (first cut in half and then cut into 4) and cut the mizuna greens to about 4-5 cm in length and save a few leaves for decoration at the end. Finely chop the garlic.
3. Put the olive oil and garlic into a frying pan and put on a low heat. When fragrant, add 1 ladle of water from the pasta with the tomatoes and cook on a high heat. After giving the mixture a quick stir-fry, mix in the horse mackerel and mizuna greens.
4. Quickly add in the drained pasta and soy sauce and mix together. If you want a bit more flavour, season with some salt. Transfer the pasta to a plate and top with mizuna greens to finish.

Story Behind this Recipe

I got the idea for this recipe from a pasta dish with fish that I ate at a restaurant. That dish used a tomato base but I wondered if fresh tomatoes would also taste good, so I tried making my own version.