Today’s main dish on my hubby’s lunch bento is Mackerel. I marinated it with white miso paste to give it a little sweetness to the flavour and the sugar in the miso gave a nice charred colour when I seared it.
Alongside the main, I grilled some wild carrots, shiitake mushroom, chicken karaage, tomago-yaki and pan seared chives wrapped in bacon & fish maw tube.
Fish maw is the dried form of fish air bladder. I usually used it in soup or Chinese stew. This is the first time I used it in a wrap. Its texture is chewy, similar to a fish ball.