Miso-Braised Mackerel (Saba no Misoni)
Effortlessly Delicious Japanese Style: Miso-Braised Mackerel
Love cooking with mackerel but tired of the same old radish braised dish? Discover a flavorful twist from Japanese cuisine: Miso-Braised Mackerel! This recipe infuses the fish with the rich, savory depth of miso, creating a uniquely delicious and tender dish. It’s surprisingly easy to make with common ingredients and is sure to become a new family favorite. Elevate your dinner tonight with this delightful, palate-pleasing meal!
Main Ingredients
- 2 mackerel fillets (approx. 350g), cleaned
- 1 stalk green onion
- 1/2 carrot
- A small piece of fresh ginger (thinly sliced)
Braising Sauce
- 2 tsp miso paste
- 2 tsp mirin (sweet rice wine)
- 1 tsp sugar
- 2 tsp rice vinegar
- 2 tsp soy sauce
- 350ml water
- A pinch of chili flakes (optional, for a touch of heat)
- 2 tsp miso paste
- 2 tsp mirin (sweet rice wine)
- 1 tsp sugar
- 2 tsp rice vinegar
- 2 tsp soy sauce
- 350ml water
- A pinch of chili flakes (optional, for a touch of heat)
Cooking Instructions
Step 1
Rinse the mackerel fillets and pat them dry with paper towels. Make 2-3 shallow cuts on the flesh of the fish. This helps the sauce penetrate better and reduces any fishy odor. For an even cleaner taste, you can briefly blanch the fillets in boiling water for about 5 seconds, then rinse them under cold water.
Step 2
Cut the green onion into roughly 5cm (2-inch) lengths. Slice the carrot thinly into half-moons or your desired shape. Slice the ginger thinly into pieces.
Step 3
In a pot or a deep pan suitable for braising, combine the water (350ml) with the miso paste, mirin, sugar, rice vinegar, soy sauce, and optional chili flakes. Whisk everything together until the miso paste is fully dissolved. Place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
Step 4
Once the sauce begins to boil, add the cut green onion, carrot slices, and ginger. Continue to simmer for 1-2 minutes, allowing the vegetables to absorb some of the flavors. Be careful not to overcook the vegetables at this stage.
Step 5
Gently place the mackerel fillets into the simmering sauce. Reduce the heat to low to prevent the fish from breaking apart. Cover the pot (or leave it uncovered if you prefer a thicker sauce) and let it braise for 20-30 minutes. During this time, spoon some of the sauce over the mackerel occasionally to ensure even flavoring. Continue simmering until the sauce has reduced and the fish is tender and glossy.
Step 6
Once the mackerel is beautifully braised, carefully transfer it to a serving plate. For an extra touch of flavor and presentation, sprinkle some toasted sesame seeds over the top. Serve hot with a bowl of steamed rice and enjoy this delightful Japanese delicacy!
