Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mackerel braised in miso souce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Cut the mackerel in half and score a cross on the surface of the skin. Stir well to combine, and bring to the boil. After boiling, reduce heat to low.
Mackerel braised in Miso souce is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Mackerel braised in Miso souce is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have mackerel braised in miso souce using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mackerel braised in Miso souce:
- Take 1 mackerel fillet (cut into 2 fillets)
- Take 1/2 naganegi onion
- Get 1/2 cup water
- Make ready 2 Tbs miso
- Make ready 2 Tbs sake
- Get 1 1/2 Tbs sugar
- Take 1 Tbs mirin
- Make ready 5 g ginger
- Make ready 1 tsp soy sauce
You probably have seen Saba Shioyaki (Salt Broiled Mackerel) on a menu at a Japanese restaurant. However, today's recipe Saba Misoni is not broiled but simmered in a miso-based sauce. Mix miso paste with some of the water until well mixed. Set aside; Bring water to boil in a soup pot.
Instructions to make Mackerel braised in Miso souce:
- Cut naganegi into 6 pieces and grill them until nicely charred. Slice the ginger thinly.
- Sprinkle the mackerel with salt and let it stay for 5 minutes to get rid of the excess water. Cut the mackerel in half and score a cross on the surface of the skin. Place them to a sieve and pour hot water over them.
- Put the water, sake and the ginger in a frying pan, bring it to a boil and add the sugar and the Mirin.
- Place the mackerel to the pan skin-side up and cook for 3 minutes occasionally scoop the stewing liquid and pour it over the fish. Put a drop lid on it and simmer for 2 minutes.
- Add the soy sauce and the miso by blending it with some of the stewing liquid and pour it over the fish and simmer for 5 minutes. Add the charred naganegi and simmer for 3 minutes.
Add in miso paste mix and seaweed 'hai tai' and tofu cubes. Unlike curing mackerel in vinegar, cooking it in just miso flavoured sauce cannot remove the fishy smell of the mackerel. So, I do three things to eliminate fishiness as much as possible. Blanch fillets and clean the surface of the fillets - boil water in a pot and gently drop each fillet in it. Put fish skin-side down on prepared baking tray, brush with the miso mix and sprinkle over the sesame seeds.
So that’s going to wrap this up for this exceptional food mackerel braised in miso souce recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
