Mackerel is one of my favorite fish to eat. And miso is the perfect flavoring agent for it. Why is miso is the perfect flavoring agent for mackerel? As you may know, mackerel can have a strong flavor. The miso is equally, if not more strong in flavor, and does a good job showing the mackerel who’s boss. But it definitely needs the help of a side kick, known as ginger. Make this Japanese style mackerel with miso part of your next Japanese meal and all you need is a bowl of rice!
Simmered mackerel in miso sauce （鯖の味噌煮ーsaba no misoni）
Here’s a quick way to prepare mackerel with miso. Miso can be used for all kinds of dishes and sauces, and this is one of my favorites.
It works well with mackerel because mackerel, in my opinion, usually has a strong flavor.
The miso helps to cut it back and add a nice warm and comforting miso essence that is unquestionably delicious.
And to take it all to the next level?
You have to add in fresh ginger.
You could grate it if you don’t like the sharp flavor fresh uncut ginger provides, or you could add it in toward the end and keep it fresh like I do.
Totally up to you!
Here’ s the replay of the live stream, let me know what you think!
My Japanese style Mackerel with Miso recipe can be found below.
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Japanese Style Mackerel with Miso and Ginger (misoni)
Mackerel is one of my favorite fish to eat. And miso is the perfect flavoring agent for it. Why is miso is the perfect flavoring agent for mackerel? As you may know, mackerel can have a strong flavor. The miso is equally, if not more strong in flavor, and does a good job showing the mackerel who’s boss. But it definitely needs the help of a side kick, known as ginger. Make this Japanese style mackerel with miso part of your next Japanese meal and all you need is a bowl of rice!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
- 2 filets of mackerel
- 1 1/2 cups water
- 1/4 cup sake
- 3 Tbsp miso
- 1 Tbsp sugar
- 2 Tbsp Ginger (cut into 1in. matchsticks, reserve 1 Tbsp for garnish)
- 1 Tbsp Ginger (cut sliced, with skin on)
Instructions
- First rinse off the mackerel filets and pat dry.
- Cut each filet into 4 inch pieces and set aside.
- Measure out the next four ingredients (water,sake,miso, and sugar) and mix until combined.
- In a medium to large sauce pan, add the miso sauce and heat on medium.
- Once the mixture begins to boil, add the mackerel filets skin side up along with the ginger.
- Cover and simmer on low heat for at least 10 minutes.
- After 10 minutes, remove from the pan and put on a plate.
- Drizzle miso sauce over, garnish with remaining ginger and serve!
Even though I don’t care for mackerel, the seasonings/flavours used in the dish sound great.
haha thank you! what kind of fish do you like?
Salmon, tuna, sole, tilapia, trout, cod, haddock, orange roughy (back in the day). We don’t get a lot of interesting fish locally.
aside from the mackerel, i must say we have very similar tastes 🙂
It just tastes too strongly ‘fishy’ to me. It was part of a nigiri selection I had at a decent sushi restaurant. Neither my nephew nor I cared for it. The white tuna (escolar) was ok as was the red snapper, loved the eel and the buttery salmon but the mackerel (saba) … did not appeal.
It does have a strong taste esp when its not super fresh 😐