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.
Saba Misoni (Mackerel Simmered in Miso)
- 2 fillet mackerel (saba) (½ lb, 227 g)
- ½ tsp soy sauce
- Rinse mackerel in cold water and pat dry with a paper towel. Make a cross incision on the skin side.
- In a small saucepan, whisk together the ingredients for the miso sauce and bring it to a boil on medium heat.
- When boiling, place mackerel in the saucepan, skin side top. Reduce heat to medium-low heat and put an otoshibuta (drop lid). Gently simmer for 8-10 minutes.
- Lastly, drizzle soy sauce and stir well by shaking the saucepan. Remove from heat and serve the fish on a plate. Drizzle a bit of the sauce and ginger on top and serve immediately.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.