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Miso Mackerel (Saba no Misoni)

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
Saba No Misoni is a classic Japanese fish dish made with mackerel fillets simmered in a delicious broth flavored with miso paste. The mackerel is tender and flavourful, it's simple to make and goes perfectly with rice and pickles.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 portions
Calories 388
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 2 portions
Calories: 388

Ingredients 
 

  • 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

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.
    Scored mackerel fillets on a wooden chopping board
  • 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.
    Pouring boiling water over mackerel fillets
  • Use tongs to transfer them immediately to the ice cold water and rub the surface to clean them.
    Dipping mackerel fillet in ice cold water
  • Remove them from the water and pat them dry with a paper towel.
    Drying mackerel fillet with kitchen paper
  • 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.
    Water, sake, mirin, sugar and slices of fresh ginger simmering in a large pan
  • Once the liquid is boiling, lower the heat to simmer and place the mackerel into the pan with the skin side facing up. 
    Spooning cooking liquid over the surface of mackerel fillets
  • 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.
    Mackerel fillets with drop lid on top
  • 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.)
    Mixing miso paste with soy sauce and cooking liquid
  • Remove the drop lid and 50 g green onion and 6 shishito peppers. Pour the miso mixture around the pan.
    Pouring the diluted miso into the pan of mackerel no misoni
  • 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.
    Miso mackerel simmering in a pan with shishito peppers and spring onion
  • 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.
    Miso mackerel on a brown square plate served with shishito peppers and spring onion
  • 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.

Nutrition

Calories: 388kcal | Carbohydrates: 28.6g | Protein: 20.2g | Fat: 13.6g | Saturated Fat: 4.7g | Polyunsaturated Fat: 3g | Cholesterol: 61.5mg | Sodium: 1861.5mg | Fiber: 2g