Miso mackerel

Name: Miso mackerel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 mackerel fillets; 2 salad onions, finely sliced into 4cm matchsticks; 25 g ginger, peeled and finely sliced into matchsticks; 6 tbsp sake; 4 tbsp Cooks' Ingredients Mirin Rice Wine; 2 tbsp caster sugar; 1 tbsp soy sauce; 4 tbsp white miso paste

A super-simple, very authentic recipe by Makiko Sano that’s much loved in Japan. Its secret is a hit of ginger, which gives the dish a lovely warmth alongside the salty umami flavour of the miso.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

4 mackerel fillets
2 salad onions, finely sliced into 4cm matchsticks
25g ginger, peeled and finely sliced into matchsticks
6 tbsp sake
4 tbsp Cooks' Ingredients Mirin Rice Wine
2 tbsp caster sugar
1 tbsp soy sauce
4 tbsp white miso paste

Method

Score the skin of each mackerel fillet three times on the diagonal, then pat dry with kitchen paper.
Bring 400ml water to the boil in a wide sauté or frying pan. Stir in ½ of the sliced salad onions, the ginger, sake, mirin, sugar and soy sauce. Turn the heat down to a gentle simmer, then lower in the mackerel, skin-side up. Simmer for 3 minutes until the colour of the mackerel changes, then cover with a lid and simmer gently over a low heat for another 5 minutes.
Meanwhile, put the miso in a small bowl with 6 tbsp water. Whisk with a fork to dissolve, then pour over the broth in the pan, shaking to combine, and cover again. Simmer for a final 10 minutes over a low-medium heat, until the fish is opaque and cooked through. Transfer to plates, scatter with the remaining salad onions and serve with the garlic rice and spinach.