Simmered Mackerel with Miso Sauce (Saba no Miso-ni)

This dish is popular with Japanese mums. Enjoy its rich taste with a bowl of white rice.


Serves: 2

  • 2 mackerel fillet (one side of the body)
  • small piece of fresh ginger, for seasoning
  • 30g red miso
  • small piece of fresh ginger, for garnish
  • some cooking foil


  • 1 tsp soy sauce
  • 3 tbsp sake
  • 1 tbsp sugar
  • 150ml water


  1. Cut the fish in half along with body, then cut two slits across each piece
  2. Boil <A> in a pan then add the mackerel (skin side up).
  3. Slice the ginger thinly, sprinkle it over the mackerel and simmer for 5 minutes.
  4. Ladle some soup from the pan into a small bowl. Mix into the miso and return to the pan.
  5. Cover the mackerel with a piece of cooking foil slightly smaller than the pan in diameter.
  6. Simmer for 12 minutes, occasionally shaking the pan so that the mackerel absorbs the sauce.
  7. Serve the fish on a plate with the sauce. Garnish with grated ginger.