Miso Mackerel (Saba no Misoni)
User Reviews
4.9
44 reviews
Excellent
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 portions
Miso Mackerel (Saba no Misoni)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 mackerel fillets
- water for cleaning, boiling and ice cold
- 150 ml water
- 150 ml sake
- 2 tbsp mirin
- 1 tbsp sugar
- 20 g ginger root finely sliced
- 2 tbsp yellow miso paste yellow miso paste, awase miso
- 2 tsp soy sauce
- 50 g green onion cut into 5cm pieces
- 6 shishito pepper optional
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!
Notes
- This recipe also works well with other kinds of blueback fish such as as sardines or horse mackerel.
Genuine Reviews
User Reviews
Overall Rating
4.9
44 reviews
Excellent
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