Saba no Misoni
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.
what you'll need:
» mackerel fillets
» fresh ginger
» awase miso paste
» soy sauce
» spring onion
» shishito peppers
Make cross incisions on the skin of the mackerel about 2mm deep.
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.
While they're in the cold water, gently rub the surface to remove any dirt or debris.
Dry the mackerel with kitchen paper and set aside for later.
Add water, sake, mirin, sugar and thinly sliced ginger to a large pan and bring to a boil.
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
Simmer with a drop lid for 10 minutes.
(See post for more information about "drop lids".)
Thin out the miso
Mix miso paste, soy sauce and a few tablespoons of the hot broth from the pan in a small bowl.
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.
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.
Transfer the mackerel to serving plates with spring onion and shishito peppers, drizzle some sauce over the top and enjoy! Best served with rice.
FULL RECIPE »
See the full post for more information plus tips and tricks go make perfect
miso mackerel every time!
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