Japanese cuisine · Fish & Seafood

Saba no Misoni

Mackerel pieces with ginger braised tender in miso, sake and sugar, until the sauce glistens thick.

Ingredients · for 4 servings

• 800 g mackerel fillets
• 4 tbsp miso paste
• 200 ml sake
• 150 ml water
• 3 tbsp mirin
• 2 tbsp sugar
• 1 piece ginger (about 5 cm)
• 1 bunch scallions

Instructions

1. Cut the mackerel fillets into 5 cm wide pieces, score crosswise on the skin side and pour boiling water over them for 30 sec., then rinse cold — this removes the strong smell.
2. Cut the ginger into fine strips, divide the scallions into 4 cm long pieces.
3. Bring sake, water, mirin, sugar and half the ginger to a boil in a wide pan and stir half the miso paste smooth into it.
4. Add the fish pieces skin-side up, cover directly with parchment paper touching the surface and gently braise over medium heat for 12–14 min.
5. Remove the paper, stir the remaining miso paste smooth with a little of the braising liquid, return it to the pan and boil down uncovered for 4–5 min., until the sauce clings thick to the spoon.
6. Lift the fish into deep bowls, pour the sauce over it and serve hot sprinkled with the remaining ginger strips and the scallions.