Miso Mackerel (Saba no Misoni)

Name: Miso Mackerel (Saba no Misoni)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 portions
Ingredients: 2 mackerel fillets; boiling water and ice cold water; 150 ml water; 150 ml sake; 2 tbsp mirin; 1 tbsp sugar; 20 g ginger root; 2 tbsp yellow miso paste (awase miso); 2 tsp soy sauce; 50 g green onion; 6 shishito peppers

User Reviews

4.9

66 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
2 portions

Miso Mackerel (Saba no Misoni)

Celia Wu

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

2 mackerel fillets
boiling water and ice cold water for cleaning
150 ml water
150 ml sake
2 tbsp mirin
1 tbsp sugar
20 g ginger root finely sliced
2 tbsp yellow miso paste (awase miso) yellow miso paste
2 tsp soy sauce
50 g green onion cut into 5cm pieces
6 shishito peppers optional

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Instructions

First, score 2 mackerel fillets with a cross on the skin side, about 2mm deep. The cut should pierce through the skin and lightly cut the flesh inside.
Place the scored mackerel into a heatproof bowl and set a bowl of ice cold water next to it. Pour freshly boiled water over the top of the mackerel and wait for 10 seconds.
Use tongs to transfer them immediately to the ice cold water and rub the surface to clean them.
Remove them from the water and pat them dry with a paper towel.
Take a large pan (big enough for the mackerel) and add 150 ml water, 150 ml sake, 2 tbsp mirin, 1 tbsp sugar and 20 g ginger root. Bring to a boil over a medium heat.
Once the liquid is boiling, lower the heat to simmer and place the mackerel into the pan with the skin side facing up.
Spoon the cooking liquid over the skin of the mackerel for about 1-2 minutes and then place a drop lid on top. Simmer for 10 minutes.
Take a small bowl and add 2 tbsp yellow miso paste (awase miso), 2 tsp soy sauce and 2-3 tbsp of hot cooking liquid from the pan. Mix well, you should have a loose miso mixture. (If it's too thick, add more liquid from the pan.)
Remove the drop lid and 50 g green onion and 6 shishito peppers. Pour the miso mixture around the pan.
Continue to simmer without a lid until the liquid is reduced by half. Spoon the cooking liquid over the mackerel from time to time to stop it from drying out.
Transfer the mackerel to serving plates with the spring onion and shishito peppers. Pour a generous drizzle of the sauce and garnish with some finely sliced ginger from the pan.
Enjoy with rice, miso soup and pickles!