Today, I’d like to share a classic Japanese dish—Saba no Misoni (Mackerel Simmered in Miso Sauce). This flavorful and comforting dish features tender mackerel fillets gently braised in a rich, umami-packed miso sauce with a hint of sweetness. It’s a quick and easy meal that pairs well with steamed rice and vegetables, making it perfect for a busy weeknight dinner.
Mackerel is one of my favorite fish, not just for its bold, delicious taste but also for its health benefits. It’s an excellent source of omega-3 fatty acids, which support heart health, and lean protein, making it a nutritious addition to your diet. However, mackerel has a naturally strong aroma, which is why ginger plays an important role in this dish. Adding ginger when the edges of the fish turn white helps neutralize any fishy smell while enhancing the overall flavor. The enzymes in ginger break down compounds responsible for the odor, making the dish more fragrant and enjoyable.
For the miso base, I used awase miso, a blend of red and white miso, to create a balanced depth of flavor. However, you can adjust the taste by using your preferred type of miso—white miso for a milder sweetness or red miso for a bolder, more robust umami flavor.
If you try this recipe, I’d love to hear how it turned out! Let me know in the comments below.
Miso Simmered Mackerel
Preparation Time: 
Cooking Time: 
Servings: 2
Calories per serving: 220 kcal
Cuisine: Japanese
Category: Main Dish
Author: Mitsukai
Keywords: mackerel, saba fish, miso sauce
Ingredients
Main Ingredients
- 1 mackerel or saba fillets, cut into 2 pieces
- 20g ginger, cut into thin slices
Sauce
- 150 ml water
- 1 pc kombu, 5cm in length
- 2 tbsp sake
- 1 tbsp sugar
- 1 tbsp miso
- broccoli sprouts, for garnish, optional
Instructions
Step 1: Prepare the ingredients
Cut the mackerel in half and score a shallow "X" on the skin. This helps the fish absorb flavors and prevents curling. Julienne the ginger into thin strips. Prepare the broccoli sprouts for garnish.
Step 2: Cook the Mackerel
In a frying pan, add kombu, sake and water. Bring to a boil. Once the liquid starts boiling, place the mackerel skin-side up in the pan. When the edge of the fish began turning white, add the julienned ginger. When it boils again, reduce the heat to medium-low and skim off any scum that forms on the surface. Add the sugar, mix then cover the pan with a lid. Simmer for 8 minutes.
Step 3: Add Miso and Baste the Fish
In a small bowl, mix miso with a bit of stewing liquid to dissolve it before adding it to the pan. Occasionally spoon the simmering liquid over the fish to enhance flavor. Once the sauce reduce, remove the lid and gently shake the pan from side to side to coat the fish with the sauce.
Step 4: Serve and Garnish
Transfer fish to a plate, spoon over the remaining sauce, and garnish with broccoli sprouts. Serve immediately with steamed rice.
Nutrition Analysis
Calories: 220 kcal | Protein: 20g | Fat: 10g (rich in Omega 3) | Carbohydrates: 7g | Sodium: 700mg
Frequently Asked Questions
Yes, just thaw it completely and pat it dry before cooking.
In this recipe, I used mixed miso or awase and you can use red miso for a deeper umami flavor or white miso for a milder taste.
Yes! The flavors deepen when stored overnight, making it even tastier the next day.
Comments
Post a Comment