Hokkai at Home: Mackerel with vegetables from the oven


Hokkai at Home with Emilie (30) from Amsterdam: “I feel completely at home in the kitchen. I love trying out new products and dishes. For a while now I have been eating less meat and cooking with fish more often. So I was looking for more variety and that’s how I came to Hokkai Suisan. The range is so extensive that when I placed my first order, I couldn’t make up my mind and went for the Hokkai Freshly Frozen Box Hokkai Freshly Frozen Box. I received (marinated) fillets, sashimi, snacks and even a curry at home. All of top quality! By now, my freezer is almost empty, so time to place another order. This time I know better which fish products I want to try.”

Number of people




Preparation time

60 minutes


  • Saba Miso Zuke (mackerel marinated in misosauce)
  • 1 bok choy
  • 1 eggplant
  • 1 sweet potato
  • 1 tbsp sunflower oil
  • 1 red pepper
  • 2 cloves garlic
  • 1 tbsp sesam oil
  • 1 tbsp sesam seeds
  • 2 tbsp misopaste
  • 2 tsp honey
  • 2 tsp sesam oil
  • 2 tbsp sunflower oil
  • Furikake
  • Spring onion


  1. Thaw the mackerel in the packaging in cold water for half an hour.
  2. Preheat the oven to 180 degrees.
  3. Make a sauce of the miso paste, honey, sesame oil and sunflower oil.
  4. Slice the eggplant and spread the miso sauce over it with a brush.
  5. Finely chop the garlic and pepper. Wash the sweet potato, cut into pieces and mix with the sunflower oil, red pepper and garlic.
  6. Put the eggplant and the sweet potato in the preheated oven for 45 minutes.
  7. Cut the bok choy and fry in sesame oil with sesame seeds.
  8. Fry the mackerel in another pan in sunflower oil over a low heat for about 10 minutes.
  9. Remove the vegetables from the oven and sprinkle the spring onion and furikake over the eggplant.
  10. Divide the fish and vegetables between two plates and pour two glasses of (red) wine.