30min 4 ppl
Saba Misoni
27 minutes
4 people
Easy≤30 min & ≤6 steps
27 min · 6 steps
Easy: ≤30 min and ≤6 steps
360 kcalper person
Protein 24g
Carbs 14g
Fats 24g
About this dish
Mackerel simmered skin-up in a sweet, dark miso sauce until the fish turns tender and the glaze reduces to a coat. The sauce is assertive enough to stand up to a fish this oily, which is exactly the point.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Fresh Gingersliced20 g
- Spring onionssliced1
Fish & Seafood
- Mackerel fillets4
Dried Goods
- Caster sugar20 g
- Water200 ml
Oils & Condiments
- Dark miso paste60 g
- Mirin60 ml
- Sake40 ml
Utensils
- Large frying pan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Score the skin of each mackerel fillet lightly.
Approx. 4 minutes
2
Combine the dark miso paste, mirin, sake, caster sugar, ginger and water in a frying pan and bring to a simmer.
Approx. 5 minutes
3
Lay the mackerel fillets skin-side up in the simmering sauce.
Approx. 3 minutes
4
Spoon the sauce over the fillets and simmer for 8 minutes, checking the centre reaches 63°C with a meat thermometer.
Approx. 8 minutes
5
Baste again and simmer for 3 minutes more until the sauce thickens slightly and coats the fish.
Approx. 4 minutes
6
Plate the fillets, spoon over the sauce, and scatter with sliced spring onion.
Approx. 3 minutes
