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| 14 |
oz |
Mackerel (fillet) |
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Salt |
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| 1/2 |
oz |
Ginger Root |
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| 4 |
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Spring Onions |
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| 3 |
oz |
Sake |
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| 3 |
tbsp |
Sugar |
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| 1 |
tsp |
Soy Sauce |
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| 1 |
tsp |
Red Miso |
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| 1. |
Cut the fillets in 1” in width, and then slit the skin. Marinate the fish with a bit of salt for 10 minutes. |
| 2. |
Place the cut fillets in a colander and cleanse with boiling water. |
| 3. |
Boil rice wine (sake), fish stock and soy sauce, and then cover with aluminum foil. Set it on low heat for 5 minutes. |
| 4. |
Water down the miso by adding a little soy sauce. Cover it over the fish then cook for 2 minutes. Occasionally stir or move the pan to avoid burning the miso. Add the onion then boil stock. |
| 5. |
Remove fillets from stock then pour the sauce with onions over the fillets and sprinkle with grated ginger. |
4 Servings
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