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Mackerel in Miso Sauce

14  oz Mackerel (fillet)  
1/2  oz Ginger Root  
4   Spring Onions  
3  oz Sake  
3  tbsp Sugar  
1  tsp Soy Sauce  
1  tsp Red Miso  
Mackerel in Miso Sauce
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

This recipe calls for scrumptious mackerel. The fish is prepared in a fish stock that is flavored with ingredients like ginger, onions, and sake. A little bit of soy sauce and red miso is added for flavor, and it all allows for a delicious and delicately textured meal.
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