Mackerel braised in Miso souce. Add the julienned ginger and miso, and stir until the miso has dissolved. Add to Cart Add to Cart. Add to Cart Add to Cart.

Stir well to combine, and bring to the boil. After boiling, reduce heat to low. The featured fish will be Mackerel and the Japanese name is Saba. You can cook Mackerel braised in Miso souce using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mackerel braised in Miso souce

You need 1 of mackerel fillet (cut into 2 fillets).
You need 1/2 of naganegi onion.
It's 1/2 cup of water.
Prepare 2 Tbs of miso.
You need 2 Tbs of sake.
It's 1 1/2 Tbs of sugar.
You need 1 Tbs of mirin.
You need 5 g of ginger.
You need 1 tsp of soy sauce.

Does that ring a bell yet? You probably have seen Saba Shioyaki (Salt Broiled Mackerel) on a menu at a Japanese restaurant. Scrap ginger skin off with a spoon. When the sauce comes to a boil again, place the salmon belly trims in a single layer.

Mackerel braised in Miso souce step by step

Cut naganegi into 6 pieces and grill them until nicely charred. Slice the ginger thinly..
Sprinkle the mackerel with salt and let it stay for 5 minutes to get rid of the excess water. Cut the mackerel in half and score a cross on the surface of the skin. Place them to a sieve and pour hot water over them..
Put the water, sake and the ginger in a frying pan, bring it to a boil and add the sugar and the Mirin..
Place the mackerel to the pan skin-side up and cook for 3 minutes occasionally scoop the stewing liquid and pour it over the fish. Put a drop lid on it and simmer for 2 minutes..
Add the soy sauce and the miso by blending it with some of the stewing liquid and pour it over the fish and simmer for 5 minutes. Add the charred naganegi and simmer for 3 minutes..

Mackerel braised in Miso sauce or Saba No Miso-Ni is a Japanese popular home cooked simmered dishes. Miso is used in a variety of cooking from soup, simmered dish, sauce etc. The method of cooking recipe is extremely easy, simply simmer the mackerel in a Miso sauce until becoming full flavored. The important point is to remove the fish odor. Unlike curing mackerel in vinegar, cooking it in just miso flavoured sauce cannot remove the fishy smell of the mackerel.