Saba no Misoni

Saba no misoni is Japanese home cooking at its best: rich mackerel fillets simmered gently in a sweet, savory miso sauce with ginger. The fish turns silky, the sauce turns glossy, and a bowl of steamed rice is all you need beside it.

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Servings

4 servings

Calories

380

Ingredients

• 4 mackerel fillets (about 500 g)
• 3 tablespoons miso paste
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 piece ginger (about 30 g), sliced
• 200 ml water
• 2 spring onions, sliced
• Steamed rice, to serve

Instructions

1. Score the skin of each mackerel fillet with two shallow cuts and pour boiling water over them, then pat dry.
2. Whisk the miso, mirin, sake, sugar, soy sauce, and water in a shallow pan until smooth.
3. Add the ginger and bring the sauce to a gentle simmer.
4. Lay the fillets skin-side up in the sauce, cover with a lid, and simmer for 12 minutes.
5. Remove the lid and spoon the sauce over the fish for 2 minutes until glossy.
6. Serve with the sauce spooned over, scattered with spring onions and steamed rice.

Pro tips

• The boiling-water rinse removes the fishy smell and firms the skin.
• Keep the simmer gentle — a hard boil will break the fillets apart.
• Do not overcook; mackerel turns dry quickly once it passes done.

Frequently asked questions