Saba Misoni

🛒 Ingredients

• Mackerel (Saba) fillet 150 g · 310 kcal
• White Miso paste (Shiro Miso) 30 g · 63 kcal
• Sake (cooking wine) 30 g · 40 kcal
• Mirin (sweet cooking rice wine) 30 g · 69 kcal
• Granulated Sugar 5 g · 20 kcal
• Water 100 g · 0 kcal
• Fresh Ginger, sliced 10 g · 8 kcal

👨‍🍳 Instructions

1. Score the skin side of each mackerel fillet diagonally in a crosshatch pattern to help it absorb flavor and prevent curling.
2. Briefly blanch the mackerel fillets in boiling water for about 10-20 seconds, then immediately transfer to an ice bath to firm up and remove any fishy smell. Pat dry.
3. In a medium saucepan, combine water (or dashi), sake, mirin, granulated sugar, and half of the sliced ginger. Bring to a simmer over medium heat.
4. Once simmering, dissolve the white miso paste in a small amount of the hot liquid, then add it back into the saucepan. Stir until well combined.
5. Gently place the prepared mackerel fillets skin-side up into the simmering sauce. Place a small lid (otoshibuta) directly on the fish or use a crumpled piece of aluminum foil to keep it submerged.
6. Simmer for 15-20 minutes over medium-low heat, occasionally spooning the sauce over the fish, until the fish is cooked through and the sauce has slightly thickened.
7. Remove the mackerel from the sauce and arrange on serving plates. Drizzle with the thickened miso sauce and garnish with the remaining fresh ginger slices. Serve immediately.