Poached bonito with warm thyme-and-tomato potatoes


by: KillBunny

The kids particularly like the Japanese tradition of slurping it straight from the bowl after picking out the seafood and noodles with the chopsticks.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

4 pieces (6-oz/175-g) of thick bonito fillet

1/4 cup Mayonnaise (made with olive oil)

6 black olives (such as Kalamata, pitted and thinly sliced)

Salt and freshly ground black pepper

4 sprigs flat-leaf parsley (for garnish)


1 lb (450 g) firm potatoes (peeled and cut into 3/4-inch (2-cm) pieces)

2 tablespoons (25 g) unsalted butter

1 large shallot (minced)

1 leaves from sprig of thyme

1 plum tomato (skinned, seeded, and diced)

1 tablespoon chopped flat-leaf parsley

Nutrition Facts
Poached bonito with warm thyme-and-tomato potatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 276

  • Total Fat: 16.7 g
  •     Saturated Fat: 7.4 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 41.6 mg
  • Sodium: 186.2 mg
  • Total Carbs: 23 g
  •     Dietary Fiber: 4 g
  •     Sugars: 3.3 g
  • Protein: 10.3 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Cook the potatoes in boiling salted water for about 8 minutes or until just tender, then drain. Melt the butter in a medium-sized pan, add the shallot and the thyme leaves, and cook for about 4 minutes, until the shallot is soft but not browned. Add the potatoes and cook for 2 minutes, turning them over very gently every now and then so as not to break them up too much. Take the pan off the heat and stir in the tomato, parsley, and some seasoning.

2.  While the potatoes are cooking, bring 2 1/2 cups (600 ml) water and 1 tablespoon of salt to a boil in a large frying pan. Reduce to a simmer, then add the bonito fillets and poach for 3 minutes, turning them over after 1 1/2 minutes. Lift them out with a slotted spoon and place on one side of a large, warmed serving plate. Cover and keep warm.

3.  Stir 3 tablespoons of the poaching liquid into the mayonnaise, along with the black olives. Pour into a small, warmed serving bowl. Garnish the fish with the parsley sprigs and spoon the thyme-and-tomato potatoes alongside. Serve the sauce separately.

Cooks' note:
This dish can be made equally well with those beautiful, plump, pig mackerel you get in the winter. You'll need ones weighing about 12-14 oz (350-400 g). It would also work well with salmon trout, skipjack tuna, and salmon.

related recipes