Another really easy recipe featuring Spanish mackerel (or other type of mackerel).
For 4-6 people, you need
4 Spanish mackerel, cleaned and trimmed, or use 2 pounds mackerel fillets
6 tablespoons red or white miso
6 tablespoons soy sauce
4 tablespoons sake
4 tablespoons mirin
4 tablespoons sugar
1 inch ginger, peeled and minced
4 tablespoons oil
foil or banana leaves for wrapping
4 tablespoons chopped green onions/scallions
Slit flesh of mackerel every 1-2 inches. Combine miso, soy sauce, sake, mirin, sugar, and ginger in a small bowl. Spoon a bit of the mixture into the cavity of the fish if using whole fish, then coat the fish all …read more

Banana leaves. They makes grilling an almost effortless task, and infuses your cooked foods with the unmistakable aroma of the tropics.
Banana leaves are sometimes available fresh and when you find them that way, get them! The frozen ones, however, can also be used with no discernible difference. Just make sure you rinse or wipe off any dirt before using. To make the leaves flexible, pass them over a low open flame on the stovetop or the grill. Doing this will release the natural oils in the leaf — you can see the leaf …read more

This is one of the simplest Filipino fish dishes you can make, but ooh, so tasty. And quick to make on a busy evening too. Now that it’s warm outside you can fire up the grill, or if you would rather do it in the oven, you certainly can. All you need is
1 fresh tilapia, trimmed and cleaned (gutted and scaled)