Dinner · 30 min · japanese

Saba Misoni

This is the kind of Japanese dinner you’ll make on repeat — mackerel fillets and miso, 30 minutes, big payoff.

Ingredients

• 1.5 lb Mackerel fillets
• 4 tbsp Miso
• 0.5 cup Sake
• 2 tbsp Sugar
• 2 tbsp Mirin
• 4 slices Fresh ginger
• 1 cup Water

Steps

1. Score the skin of the mackerel fillets and blanch 1 minute; rinse. This tames the fishiness that mackerel is famous for.
2. Simmer the water, sake, sugar, mirin, and ginger 3 minutes. Whisk in the miso until smooth.
3. Lay in the mackerel skin-side up — skin up keeps it from sticking — and simmer 12 minutes, spooning the sauce over.
4. The fish is done when the flesh is opaque and the sauce has thickened to a glaze.
5. Serve with rice and extra ginger. Bold, funky, and deeply savory — mackerel at its most mackerel.

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