Imagine your favourite place in the world. Now, if you could sum up that place in a dish, what would it be? For me, the taste of Mysterion is the simplicity and freshness of roasted fish and tomato sauce. I thought I might share it with you today.
Here’s the recipe as the People of the Wind would prepare it. Adjustments for your reality will follow.
- 10 freshly-caught mackerel
- 2 medium white onions, chopped.
- 5 or 6 ripe tomatoes, chopped
- 1/4 cup of juice from lemons
- 2 Tbsp of honey or cane sugar
- Salt and pepper to taste
- Palm oil
- Bamboo skewers, soaked in water.
- Build a fire and reduce to coals.
- Rub fish oil, sprinkle with salt and pepper. Set aside.
- Cook onions until clear but not brown.
- Add lemon juice, diced tomatoes and sugar or honey. Taste and adjust sugar-to-lemon juice ratio until desired sweet-and-sour balance is achieved. Turn down heat to medium and cover with lid. Cook for 15 minutes, until tomatoes are reduced. Uncover and boil off excess liquid. Tomato sauce should be a thick, liquid consistency.
- While reducing the tomato sauce, skewer the fish through the mouth. Lean skewers over the fire and roast until crispy.
- Serve roasted fish with rice, tomato sauce, steamed vegetables, and palm wine.
You probably won’t be able to make the recipe as stated, due to the limitations of our world. So, adjustments need to be made…
Instead of fresh mackerel, try frozen mackerel, or any fillets of white fish (Basa works, for example). Canned tomatoes, bottled lemon juice, white sugar, and canola oil will serve as substitutes too.
Instead of roasting over an open fire, you can skewer the fish and cook on the barbecue, or simply pan sear the fish fillets in a hot skillet. And instead, of palm wine, you’ll probably have to make do with your own favourite beverage. Either way, you’ll have a little taste of Mysterion. Bon appetit!