I realized I haven’t posted a Japanese fish dish for a while so today I want to share a very easy and simple recipe. The featured fish will be Mackerel and the Japanese name is Saba. Does that ring a bell yet? You probably have seen Saba Shioyaki (Salt Broiled Mackerel) on a menu at a Japanese restaurant. However, today’s recipe Saba Misoni is not broiled but simmered in a miso-based sauce. This dish is very common dish in Japan and my mother made it just as often as Saba Shioyaki.
Before going to the recipe, I’d like to thank Pola from An Italian Cooking in the Midwest for passing me blog awards! Thank you Pola!
Have a wonderful Wednesday!
- 2 (.5 lb) Mackerel fillet
- ½ tsp. soy sauce
- 1 skinny green onion (optional)
- 2 round slices of carrot (optional)
- ½ cup water
- 2 Tbsp. miso (I use Awase Miso (mix of red and white miso))
- 2 Tbsp. sugar
- 2 Tbsp. sake
- 1 Tbsp. sliced ginger
- Rinse mackerel in cold water and pat dried. Make a cross incision on the skin side.
- In a small saucepan, combine all the ingredients for Seasonings and bring it to a boil. Stir well so that miso is completely dissolved.
- When boiling, place mackerel in the pan, skin side top. Reduce heat to medium heat and put an otoshibuta on (not the regular lid). Simmer for 8-10 minutes.
- Add soy sauce and stir well by shifting the pan. Remove from heat and serve the fish on a plate. Pour extra sauce on top. Garnish with green onion and carrot flower petal. Serve immediately.