dinner · dairy-free
Miso-simmered mackerel (saba misoni)
Mackerel fillets simmered gently in a savory miso broth with ginger, then glazed with the reduced sauce, a classic Japanese home-style dish.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Check the fish for pin bones and cut each fillet in two. Cut the ginger into thin coins.
-
2
In a skillet just big enough for the fish, bring the water, mirin, soy sauce, sugar and ginger to a simmer. In a small bowl, whisk the miso with a few spoonfuls of the hot liquid until smooth.
-
3
Place the fish skin side up in the skillet and pour in the dissolved miso. Cover and simmer gently until the thickest piece reaches 63°C (145°F), about 7 to 10 minutes.
-
4
Move the fish to plates. Boil the sauce uncovered until it lightly coats a spoon, spoon it over the fish, and top with sliced scallion.
