Prepare the vegetables: slice the yellow bell pepper, onion, and shimeji mushrooms into bite-sized pieces.

Pat the horse mackerel fillets dry, season with salt, and coat with flour.

Heat 1 tbsp olive oil in a pan, cook the mackerel skin-side down for 1 minute per side, then remove.

Wipe the pan clean, add the remaining olive oil and chili, then sauté garlic and prepared vegetables until coated in oil.

Add the canned tomatoes, consomme, salt, and pepper, and simmer on low heat for 10 minutes.