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[RECIPE ONLY] SABA MISONI: TADTIONAL JAPANESE SIMMERD MACKREL IN MISO SAUCE

saba misoni, simmered mackerel in the miso sauce, Japanese food, recipe Food & Recipes

It’s absolutely the dish for who likes blueback fish includes Mackerel.

So, if you don’t like blueback fish that my husband calls them “fishy fish”, don’t try this. 😂

In my recipe, I use frozen Mackerel (even it is different way to cut from one in Japan).

SABA means mackerel and MISO-Ni refers to the dish simmer ingredients with miso sauce.

saba misoni, simmered mackerel in the miso sauce, Japanese food, recipe

SABA MISONI: TADTIONAL JAPANESE SIMMERD MACKREL IN MISO SAUCE

Rico McConnellRico McConnell
Saba Misoni is a traditional Japanese simmered fish dish made with mackerel fillets in the MISO sauce. Hints of fresh ginger. The mackerel is juicy, tender, and delicious. Goes perfectly with rice or Japanese sake. Pour boiled water over mackerel fillet to remove the fishy flavor. Add miso paste at the last to keep its savory flavor.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 2 servings

Ingredients  

  • 1 Mackerel fillets, cut into half or get 2 pieces of mackerel *No need to thaw the fish when using frozen Mackerel
  • 1 cup water
  • cup Japanese sake/ white wine
  • 3 tbsp sugar
  • 4 tbsp Red/yellow Japanese miso paste
  • 1 tbsp dark soy sauce
  • ginger, sliced or julienned
  • boiled water for preparing the Mackerel

Instructions 

  • [REMOVE THE FISHY FLAVOR] Pour boiled water over the mackerel fillets in the sink. When they are cool down, tap-dry with kitchen paper towel thoughtfully.
  • In a wide-bottom saucepan or skillet, add water, Japanese sake/white wine, mackerel fillets. and sliced/julienned ginger.
    Bring the water to a boil over medium heat.
  • Once the water to get boiled, add sugar and soy sauce.
    Covet the fish with otoshibuta lid/kitchen paper towel/aluminum foil.
    *HOW TO MAKE OTOSHIBUTA WITH PAPER TOWEL
    What's Otoshibuta Drop Lid Used For And Why
  • Simmer the fish over low/medium heat (you can see the gentle bubble in the sauce) for 10 minutes.
  • Uncover the otoshibuta/kitchen paper/aluminum foil, then, add miso paste. Continue simmering for another 7-8 minutes.
  • Transfer the mackerel and the saucel to serving plates.

Notes

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Keyword Easy, fish, Miso, sea food, Traditional
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