Mackerel Simmered with Miso2015-03-23
- Servings : 2-4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Mackerel Simmered with Miso is a dish that is prepared regularly in Japan. It is quick and easy and simmering the mackerel in saké reduces the prevailing fishy odour. Serve with rice.
- 4 fillets of mackerel
- water to cover the fish
- 125ml saké
- 1 tsp finely grated fresh ginger
- 4 tbsp miso paste
- 1 tbsp caster sugar
- 2 tbsp mirin
- fresh ginger matchsticks as a garnish
Place the mackerel fillets into a colander and pour boiling water over them to reduce the odour and firm them up. Put them in a large pan so that they can lie side by side and add the water, sake and ginger. Bring to the boil and simmer for 5 minutes, so that the fish are about half cooked and still transparent inside.
Add the miso to a small bowl with the mirin and sugar and mix in a little of the juice from the pan. Add this to the pan of fish and mix in carefully to avoid breaking up the fish.
Simmer on a low heat for about 5 minutes or until the fish is just cooked. Serve on plates and pour a little of the liquid over and sprinkle with the ginger garnish.