Butterflied and Dried Horse-mackerel and King Oyster Pasta

1. 1

   Heat olive oil over medium heat.

2. 2

   Add the dried horse-mackerel and brown each side for 2 minutes.

3. 3

   Remove fish to a plate, let cool slightly and remove the skin and bones.

4. 4

   Chop into fairly large pieces.

5. 5

   Leave the oil in the pan.

6. 6

   Slice oyster mushrooms into 3-4cm and 1/2cm wide.

7. 7

   Finely chop the green onion.

8. 8

   Mince the garlic.

9. 9

   Remove the seeds from the red chili pepper and slice in thin rounds.

10. 10

    Begin cooking the pasta in plenty of boiling salted water.

11. 11

    Cook 1 minute less than listed in the package instructions.

12. 12

    Cook the garlic over low heat until fragrant.

13. 13

    Add the oyster mushrooms.

14. 14

    When the mushrooms have wilted, and the horse-mackerel and red pepper.

15. 15

    Drain the pasta well, and add to the pan.

16. 16

    Drizzle soy sauce around the sides of the pan.

17. 17

    Add the green onions and mix everything together.

18. 18

    Transfer to serving plates and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.