Saba Misoni

Tender mackerel fillets simmered in a savoury miso sauce with a touch of ginger. A classic Japanese home-cooked dish that pairs perfectly with steamed rice.

30 mins
Easy
Mains
1-2 Servings

Ingredients

2 fillets of British mackerel
1 tbsp vegetable oil
200ml dashi/stock
2 tbsp Yutaka Miso Paste
1 tbsp Yutaka Mirin
1 tbsp Yutaka Soy Sauce
1 tbsp Yutaka Cooking Sake
1 tbsp sugar
1 small piece of fresh ginger, thinly sliced intp matchsticks
2 spring onions, finely sliced

Directions

Rinse the mackerel fillets under cold water and pat dry with paper towels. Make shallow diagonal cuts on the skin side of each fillet.
Mix the miso paste with a little dashi stock in a small bowl to create a smooth mixture and set aside.
Heat the vegetable oil in a medium-sized skillet or shallow pot over medium heat. Add the ginger matchsticks and saute for about 1 minutes until fragrant.
Pour in the dashi stock, mirin, soy sauce, sake, and sugar. Stir well to combine and bring to a simmer.
Place the mackerel fillets skin side up into the simmering broth. Spoon some broth over the fish. Cover with a lid or aluminium foil, and simmer over low heat for about 8-10 minutes, until the mackerel is cooked through.
Remove the lid, reduce the heat to low, and add the miso mixture to the skillet. Stir gently to dissolve the miso without breaking the fillet. Simmer for an additional 3-5 minutes, spooning the sauce over the mackerel occasionally, until the sauce slighlty thickens.
Once the sauce has thickened and the mackerel is glazed, remove from heat. Serve hot, optionally garnished with sliced spring onions for a fresh touch.