I found the first currants of the season at an open-air market. So, I made this dish based on a recipe I found on a website called "Serious Eats".If the water in which you soak the currants is too hot, it will damage the currants. But if it's not warm enough, the flavor of the currants won't infuse, so be sure to use warm water. I used pink currants for the dish in the photo, but red currants would be pretty as well. Recipe by puhpuhpuh

I wanted to cook my favorite fish, which is mackerel.Although it's time consuming, remove all the fish bones for easier eating and for your packed lunch.If possible, use fresh fish instead of frozen. Once you remove it from the packet, wash and season well. Cook thoroughly (refer to Step 4). Recipe by nasubeam

I'm really into salt-simmered fish. So easy, and you can taste the fish properly.I added a little thickener to the sauce this time to make it rather elegant...Always add the fish to boiling liquid. It won't be fishy! For 4 servings. Recipe by santababy

A grilled fish recipe for summer days.I used cherry tomato but you can use any kind you like! I recommend my favorite ponzu sauce from Umajimura called "Yuzu-no-mura." Recipe by yamita

SIMPLICITY AT ITS BEST

ITS A LAZY DAYMIX AND BAKED IN FAVOURITE HEINZ HONEY AND GARLIC BBQ SAUCE

I love deep fried mackerel (mackerel tatsutaage). I wanted to make it more delicious as well as eat more vegetables with it, so I thought of this recipe.It will have a more strong taste if you add grated garlic to the B ingredients. Either way is good! You will need to fry the mackerel a bit longer if it has a backbone. Deep fry it for about 5 minutes in that case. For 5 to 6 servings. Recipe by Mamemame

I used to often make deep fried mackerel with nanban sauce, but since I was concerned about the amount of oil, I tried grilling it. Recipe by yamita

I used to cook this at my old workplace.There's no need to add sugar as the pickled ginger already has sugar.You can replace the Tamari for normal soy however, Tamari gives a more mild flavor and brings out the umami (it'll take on a glossier sheen). Recipe by Toppogigaochan

I can't get enough of simmered fish... I really love it. It's cheap . It's delicious . Let's eat Japanese restaurant-style food at home!Once the prep work is done, the rest is easy . Cover with a drop lid (otoshibuta), but not with a lid. Cook it instantaneously at a high heat. Cooking it with only sake further reduces the smell, and makes it even more tender . It should not take more than 15 minutes . For per one whole cod. Recipe by pegupepepe

If you use shiro-dashi, it will create a lighter color for a beautiful result. I also tried making it with light soy sauce. It's similar to a non-oil marinade? That's the image.You can optionally add sliced chili pepper to the nanban sauce. I didn't add it because I wanted my children to eat this. Using about 1cm of oil when frying the fish should be enough so that it doesn't become dirty after the first use. If you prefer tender vegetables, microwave them to soften them before using. Recipe by kouayaa

This cream sauce is a nice way to elevate a grilled fish. Creamy with a little heat. This is a simple, quick sauce, and is a wonderful addition to grilled fish.