Saba Misoni 鯖の味噌煮
Traditional Japanese fish dish using mackerel flavoured with Miso, soy sauce and ginger.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Mackerel fillet
- 1½ tbs miso paste
- 1½ tbs sugar
- 1½ tbs mirin
- ½ tbs soy sauce
- ⅓ cup water
- ¼ cup sake
- 10 g ginger
- ginger and spring onion to garnish
Instructions
- 1
Cut the mackerel and score the fish meat (on the skin side) so that it will not break apart.
- 2
Pour boiling water over the mackerel fillet until the flesh turns slightly white then move it to a bowl of ice water to prevent further cooking and to remove any blood clots.
- 3
Slice the ginger very thinly and cut the scallions. Set both aside.
- 4
Put all the sauce ingredients into a shallow sauce pan or a pot over medium heat and bring to boil.
- 5
Turn the heat down to low and add the mackerel gently into the pan.
- 6
Put a drop lid on and simmer for about 10 minutes to reduce the sauce but be careful not to burn it.
- 7
While simmering the fish, occasionally spoon the sauce over the fish.
- 8
Garnish with ginger and spring onion to serve.