Mackerel Simmered with Miso (Saba Misoni, 鯖の味噌煮)

 

Traditional simmered fish. With some little tips make mackerel soft and juicy.

Ingredients

• Mackerel fillets: 4
• Sliced ginger: 7~8
• Sugar: 2 tbsp
• Water: 1.5 cups
• Miso paste: 3 tbsp
• Soy sauce: 1 tsp
• Vinegar: 1 tsp

Instructions

1. Rinse mackerel fillets with a running water well. Make an incision on the skin side. This process prevents the skin from shrinking and breaking when it simmer.
2. Slice a chunk of ginger. Mix miso, soy sauce and vinegar.
3. Put the mackerel fillets in a colander, and pour boiling water to remove their smell. Rinse the fillets again with running water.
   
4. Put sliced ginger, sugar and water in a frying pan and heat. When they boil, add mackerel fillets and boil over medium heat for 2~3 minutes while covering a lid.
5. Remove the lid and dissolve the miso mixture with a scoop of broth in a ladle. Pour the miso broth into fillets.
   
6. Drop a piece of aluminium foil directly on the fish to cover it entirely (otoshibuta) and simmer for 7 minutes.
7. Remove the aluminium foil and simmer by pouring the broth over the fillets until it becomes thick.
   
8. Now your mackerel simmered with miso sauce is ready. いただきます(Itadakimasu)!