Miso mackerel

Name: Miso mackerel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 mackerel fillets; 2 salad onions, finely sliced into 4cm matchsticks; 25 g ginger, peeled and finely sliced into matchsticks; 6 tbsp sake; 4 tbsp Cooks' Ingredients Mirin Rice Wine; 2 tbsp caster sugar; 1 tbsp soy sauce; 4 tbsp white miso paste

A super-simple, very authentic recipe by Makiko Sano that’s much loved in Japan. Its secret is a hit of ginger, which gives the dish a lovely warmth alongside the salty umami flavour of the miso.

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Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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4 mackerel fillets
2 salad onions, finely sliced into 4cm matchsticks
25g ginger, peeled and finely sliced into matchsticks
6 tbsp sake
4 tbsp Cooks' Ingredients Mirin Rice Wine
2 tbsp caster sugar
1 tbsp soy sauce
4 tbsp white miso paste

Score the skin of each mackerel fillet three times on the diagonal, then pat dry with kitchen paper.
Bring 400ml water to the boil in a wide sauté or frying pan. Stir in ½ of the sliced salad onions, the ginger, sake, mirin, sugar and soy sauce. Turn the heat down to a gentle simmer, then lower in the mackerel, skin-side up. Simmer for 3 minutes until the colour of the mackerel changes, then cover with a lid and simmer gently over a low heat for another 5 minutes.
Meanwhile, put the miso in a small bowl with 6 tbsp water. Whisk with a fork to dissolve, then pour over the broth in the pan, shaking to combine, and cover again. Simmer for a final 10 minutes over a low-medium heat, until the fish is opaque and cooked through. Transfer to plates, scatter with the remaining salad onions and serve with the garlic rice and spinach.