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.
- 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
- Cut the mackerel in half and score a cross on the surface of the skin.
- Julienne the ginger and cut off the ends of the sprouts.
- Put kobu and water and sake in flying pan.When it starts to boil,place the mackerel skin-side up and cook.
- When the edges of the mackerel start getting white,add the ginger.
- 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.
- 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.
- 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.