Mackerel simmered in miso

Fish recipes

Mackerel simmered in miso

I cooked Mackerel simmered in moso.Simmering bluish-skinned fish in miso removes the fishy smell for a delicious outcome.You can use your preferred type of miso.The new Japanese space food includes onigiri, yokan and mackerel cooked with miso.
mackerel (4)


  • 1 mackerel fillet(cut into 2 fillets)
  • 20g ginger
  • 1 pece kobu seaweed
  • Daikon radish sprouts,as needed
  • 2 tbsp(30ml) sake
  • 3/4 cup(150ml) water
  • 2 tbsp(30ml) sugar
  • 2 tbsp(30ml) miso
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  1. Cut the mackerel in half and score a cross on the surface of the skin.
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  3. Julienne the ginger and cut off the ends of the sprouts.
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  5. Put kobu and water and sake in flying pan.When it starts to boil,place the mackerel skin-side up and cook.
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  7. When the edges of the mackerel start getting white,add the ginger.
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  9. When it boils again,turn the heat down to medium-low,and remove the scum.Add the sugar,put a drop lid on it and simmer for 10 minutes.
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  11. Add the miso by blending it with some of the stewing liquid.Occasionally scoop the stewing liquid and pour it over the fish.Simmer for 10 minutes.
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  13. When the stewing liquid reduces,take out the drop lid and shake the flying pan from side to side to coat the fish with the stew.Serve garnished with daikon radish sprouts.
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Mackerel simmered in moso go with red wine,but It is said that fish and red wine don’t go together.

mackerel (1)