Continuing last week's oriental theme, this dish uses a traditional Japanese method to deliver a dish that scores full marks for nutrition and elegance, with the bonus of being quick and straightforward to throw together.

The stock is light but rich in flavour thanks to the miso and sake, the sweet mirin and salty soya sauce giving it beautiful balance. Fresh ginger adds an aromatic dimension while the watercress garnish adds a subtle peppery taste and provides texture to the dish.

If mackerel isn't to your taste then salmon or tuna are good alternatives – just be careful not to overcook the mackerel, since it will turn tough and lose its flavour.

Mackerel cooked in miso

Serves 4

4 fresh mackerel fillets with skin on and pin bones removed

25g fresh ginger, peeled

180ml sake

20g or 4tbsp miso powder

50ml mirin

80ml light soya sauce

1 carrot, peeled

50g watercress

Take a sharp knife and cut each of the fillets into four pieces lengthways, then slice the ginger thinly.

Put the sake, miso, mirin and soya sauce in a saucepan and bring it to the boil. Place the mackerel pieces in a single layer into the liquid, add the ginger, turn the heat down a little and simmer gently for 3-4 minutes.

Remove the pan from the heat and leave for 5 minutes so the mackerel continues to cook.

Cut the carrot into wafer-thin slices, then cut the slices into thin strips.

To serve, place two pieces of mackerel in each warm serving bowl and sprinkle some of the carrot over the top. Pour the warm miso stock and ginger over the fish and finish with a small bunch of watercress.

The Honours, 58a North Castle Street, Edinburgh. Visit or call 0131 220 2513.

To complement the flavours of miso and mackerel you require a very aromatic wine such as this gewurzraminer, which has a floral aroma and flavours of roses and spices.

Les Folatieres 2010, Gewurztraminer, Josmeyer, Alsace, France (L'Art Du Vin, £24.40)