Crispy Spanish Mackerel Grill

Ingredients	Serve 1	Serves 4	Seasonings	Serve 1	Serves 4
Spanish mackerel onion shiitake mushrooms enoki mushrooms carrot broccoli	65g 20g 5g 5g 10g 30g	260g 280g 20g 20g 40g 120g	white wine salt Pepper	5g 0.2g	20g (1 1/3 tablespoons) 0.8g (a dash of)
			dark soy sauce	1g	4g (2/3 teaspoon)
			white miso Welsh onion Stock	9g 5g	36g (2 tablespoons) 20g
			bread crumbs oil	4g 3g	16g (4 tablespoons) 12g (slightly less than 1 tablespoon)

1	Thinly slice onion and shiitake mushrooms. Cut enoki mushrooms in half lengthwise, and the carrot into sticks.
2	Place vegetables on aluminum foil, sprinkle with salt and pepper. Add fish on top, sprinkle white wine, fold the foil around it and bake in an oven or oven toaster.
3	Combine white miso and minced Welsh onion. Add some stock if the mixture is too thick.
4	After the fish is cooked, unfold the aluminum foil and remove the fish. Sprinkle soy sauce over the vegetables left on the foil.
5	Remove extra moisture from the surface of the fish and apply the miso mixture prepared in 3. Sprinkle with bread crumbs and oil, and bake again in the oven till the surface turns light brown. Place the fish over the vegetables. Add boiled broccoli sprinkled with freshly ground black pepper and ginger powder on the side.