Photography by: Yuki Sugiura
Miso Simmered Mackerel
鯖の味噌煮
SERVES 4
Mackerel is a delicious fish, inexpensive and particularly good for you thanks to its richness in omega 3. It can be enjoyed all year round, although it is at its very best in September and October, when its fatty body is at its plumpest. Mackerel is a very common fish in Japan, enjoyed in many different ways: grilled, stewed, fried or marinated in vinegar. To check for its freshness: look for clear eyes, a bright blue back and red gills. Fresh mackerel has flesh which offers elasticity to the touch and its skin should be glossy and taut. Mackerel deteriorates quickly in quality so try and purchase the freshest fillets you can buy.
Ingredients
3-4 mackerel fillets, skin-on
2 tbsp soy sauce
2 tbsp sake
1 tbsp soft light brown sugar
20 g/. oz. fresh ginger,
peeled and thinly sliced
1 tbsp vegetable oil
1 leek, sliced into 3-cm/
1.-inch length pieces
2 tbsp red miso
2 tbsp mirin
Cooked rice of your choice
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Method
Cut each mackerel fillet in half widthways. Score a cross onto the skin of each using a sharp knife.
In the large, shallow saucepan or deep frying pan/skillet, combine 300 ml water with the soy sauce, sake, brown sugar and ginger. Bring to the boil.
Put the mackerel, skin-side up, into the boiling seasonings in the pan. Baste the skin of the mackerel with the seasonings, then cover the pan with the drop-lid. Reduce the heat to low and simmer gently for 7 minutes.
Meanwhile, heat the vegetable oil in a frying pan/skillet over a medium-high heat and fry the leek slices for 2 minutes just until browned, then add them to the mackerel in the pan.
Mix the miso and mirin together in a cup to form a loose paste and pour over the mackerel in the pan.
Simmer for 5 minutes more, covered with the drop-lid, until the cooking liquid has thickened into a sauce. Turn the heat off and leave to cool for 20 minutes in the pan.
Serve the mackerel and leeks with the thinly sliced simmered fresh ginger for an extra punch of flavour, and some fluffy cooked rice on the side.
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