MISO
MACKEREL
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Saba no Misoni
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Saba No Misoni is a classic Japanese fish dish made with mackerel fillets simmered in a delicious broth flavoured with miso paste. The mackerel is tender and flavourful, it's simple to make and goes perfectly with rice and pickles.
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Miso Mackerel
Yield
2-4 servings
Type
Fish
Time
25 minutes
Level
Easy
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what you'll need:
» mackerel fillets
» sake
» mirin
» sugar
» fresh ginger
» awase miso paste
» soy sauce
» spring onion
» shishito peppers
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Make incisions
Make cross incisions on the skin of the mackerel about 2mm deep.
1
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Wash
Place the fillets in a heatproof bowl and pour boiling water over the top. After 10 seconds transfer them to a bowl of ice cold water.
2
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Remove debris
While they're in the cold water, gently rub the surface to remove any dirt or debris.
3
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Dry
Dry the mackerel with kitchen paper and set aside for later.
4
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Make broth
Add water, sake, mirin, sugar and thinly sliced ginger to a large pan and bring to a boil.
5
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Add mackerel
Lower the heat to simmer and place the mackerel pieces in the pan with the skin side facing up. Spoon the broth over the top for
1-2 minutes.
6
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Simmer
Simmer with a drop lid for 10 minutes.
(See post for more information about "drop lids".)
6
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Thin out the miso
Mix miso paste, soy sauce and a few tablespoons of the hot broth from the pan in a small bowl.
7
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Pour miso into the pan
After 10 minutes, remove the drop lid and add the spring onion and shishito peppers. Pour the miso mixture around the pan.
8
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Reduce
Continue to simmer without a lid until the sauce is reduced by half. Spoon the sauce over the mackerel from time to time to prevent it drying out.
9
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Dish up
Transfer the mackerel to serving plates with spring onion and shishito peppers, drizzle some sauce over the top and enjoy! Best served with rice.
10
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check out
FULL RECIPE »
See the full post for more information plus tips and tricks go make perfect
miso mackerel every time!
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