📝 About This Recipe
A cornerstone of Japanese home cooking, Saba Miso-ni transforms humble mackerel into a luxurious, melt-in-your-mouth delicacy. The rich, oily profile of the fish is perfectly balanced by a savory-sweet glaze of fermented miso and aromatic ginger, which helps to mellow the fish's natural intensity. This soul-warming dish is celebrated for its deep umami flavors and its ability to turn a simple bowl of steamed rice into a gourmet experience.
🥗 Ingredients
Main Ingredients
- 2 large Mackerel (Saba) fillets (cut into halves or thirds, bones removed if possible)
- 2 inch piece Fresh Ginger (half sliced into rounds, half julienned for garnish)
- 2-3 cups Boiling water (for blanching the fish)
The Braising Liquid
- 1 cup Water
- 1/2 cup Sake (Japanese rice wine) (high quality cooking sake)
- 3 tablespoons Mirin
- 2 tablespoons Sugar (granulated or light brown sugar)
- 1 teaspoon Soy sauce (for a touch of depth)
The Miso Base
- 2 tablespoons Red Miso (Aka Miso) (for robust flavor)
- 1 tablespoon White Miso (Shiro Miso) (for a hint of sweetness)
For Garnish
- 2 stalks Green onions (finely sliced on the bias)
- 1 handful Baby Spinach or Komatsuna (blanched, as a green side)
👨🍳 Instructions
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1
Prepare the mackerel by cutting each fillet into 2 or 3 manageable pieces. Score the skin side with a shallow 'X' to prevent the fish from curling and to allow the sauce to penetrate.
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2
Place the fish in a colander in the sink. Pour boiling water over the fillets until the skin turns slightly white. Immediately rinse with cold running water to remove any blood, slime, or loose scales. This 'Shimofuri' process is crucial for a clean, non-fishy flavor.
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3
Pat the fish dry gently with paper towels and set aside.
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4
In a wide, shallow pan or skillet, combine the water, sake, mirin, sugar, soy sauce, and the sliced ginger rounds.
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5
Bring the liquid to a boil over medium-high heat, allowing the alcohol in the sake to evaporate slightly.
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6
Gently place the mackerel pieces into the pan in a single layer, skin-side up. Ensure they are not overlapping.
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7
Skim off any foam or impurities that rise to the surface of the liquid using a fine-mesh skimmer or spoon.
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8
Reduce the heat to medium-low. Place an 'Otoshibuta' (a drop-lid) or a circular piece of parchment paper with a hole in the middle directly onto the fish. This ensures the tops of the fillets stay moist and cook evenly.
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9
Simmer for about 8-10 minutes. While the fish simmers, take a small bowl and whisk together the red and white miso with 2 tablespoons of the hot cooking liquid until smooth.
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10
Remove the drop-lid. Add the dissolved miso paste into the pan, swirling the pan gently or using a spoon to incorporate it into the sauce without breaking the fish.
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11
Continue to simmer uncovered for another 5-7 minutes. Occasionally spoon the sauce over the fish until the liquid has reduced to a thick, syrupy consistency that coats the back of a spoon.
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12
Once the sauce is glossy and the fish is fully cooked, turn off the heat. Let it rest for 2 minutes to allow the flavors to settle.
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13
To serve, place the fish on a plate, pour a generous amount of the miso glaze over it, and top with the julienned ginger and sliced green onions.
💡 Chef's Tips
The 'Shimofuri' (boiling water) step is non-negotiable; it removes the 'fishy' smell common in oily fish. Using a mix of red and white miso provides a complex balance of saltiness and sweetness. Never boil the sauce vigorously after adding the miso, as high heat can destroy the delicate aroma of the fermented paste. If you don't have an Otoshibuta, a piece of crumpled aluminum foil cut to fit the inside of your pan works perfectly. This dish actually tastes even better the next day after the flavors have fully permeated the fish.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming hot Japanese short-grain white rice. Pair with a side of lightly pickled cucumbers (Sunomono) to cut through the richness. A bowl of clear dashi-based soup with tofu provides a nice textural contrast. For a beverage, a dry Junmai Ginjo sake or a cold glass of roasted green tea (Hojicha) is ideal. Include a small mound of blanched spinach or bok choy on the plate to soak up the extra miso sauce.