Saba no Misoni (Mackerel Simmered in Miso)
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Ingredients
- 500 g fresh mackerel fillets
- 15 g fresh ginger, sliced
- 3 tbsp red miso paste
- 3 tbsp mirin
- 2 tbsp sake or dry sherry
- 2 tbsp caster sugar
- 300 g sushi rice
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 629 kcal
- Protein
- 30.3 g
- Carbohydrate
- 74.9 g
- of which sugars
- 12.2 g
- Fat
- 21.4 g
- of which saturates
- 4.4 g
- Fibre
- 2 g
- Salt
- 1.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Score the skin of the mackerel fillets twice with a sharp knife to help the sauce penetrate.
- 3
Mix the red miso paste, mirin, sake and caster sugar with 150ml water in a wide pan and bring to a simmer with the ginger.
- 4
Lay the mackerel skin-side up in the simmering sauce, spooning a little over the top.
- 5
Cover with a lid slightly ajar and simmer for 8-10 minutes, basting once, until the fish flakes easily and is cooked through.
- 6
Lift the mackerel onto bowls of the rice, spoon over the thickened sauce and scatter with the spring onions.
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