Miso mackerel

Miso mackerel

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. 

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 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


  1. Score the skin of each mackerel fillet three times on the diagonal, then pat dry with kitchen paper.

  2. 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.

  3. 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.

Cook’s tip

Don't have any sake? Substitute it with more mirin or dry white wine. 


Typical values per serving when made using specific products in recipe


1,566kJ/ 375kcals



Saturated Fat












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