< MISO MACKEREL/ サバの味噌煮>
＜Yield> 2 servings
<Prep time> 13 minutes
<Cook time> 17 minutes
<Ingredients>
2 mackerel fillets (300g-400g)
100g leeks (2 inch ×5 inch piece)
20g ginger (8 slices, ¼ inch thick)
2 tablespoons dried wakame seaweed (optional)
1 teaspoon neutral oil (avocado oil, vegetable oil, rice bran oil etc...)
1 teaspoon salt
Seasonings
200ml water
150ml cooking sake
1 ½ tablespoons sugar
3 tablespoons mirin
3 tablespoons yellow miso (use any miso you have on hand)
<Directions>
1. Sprinkle salt on both sides of the mackerel fillets. Wait for 10 minutes then pour boiling hot water over the mackerel for 10 seconds. Transfer them to an ice bath to retain the flavor. Clean the mackerel fillets by gently rubbing them. Pat to dry the moisture and score with a cross shape on the skin. Set them aside.
2. Thinly slice the ginger. Chop the leeks into 2 inch pieces. Soak the dried wakame seaweed in water for 5 minutes then squeeze out the liquid. In a small bowl mix together the miso paste, mirin and sugar.
3. In a pan add in the oil. Sauté the leeks until they are charred on all sides. In a separate pot or deep pan, add in the water and cooking sake. Once it comes to a boil, add in the mackerel from step 1 (skin side up), ginger and leeks. Cover with parchment paper or a kitchen towel. Cook it over medium heat for 5 minutes.
4. Open the cover and then add in ⅔ mixture of the miso paste, mirin and sugar (from step 2). Continue to cook it over medium-low heat for an additional 6 minutes with the parchment cover on. Add in the rest of the miso mixture and wakame seaweed. Cook for another 3-4 minutes by spooning the sauce over the mackerel. When the sauce has thickened, transfer the fish to a plate together with plenty of sauce, leeks, ginger and wakame seaweed. Garnish with some shredded ginger.
<Miwa’s tips> ※Watch more on YouTube!
1. Cooking sake will reduce the fish smell and help to retain the moisture of the mackerel.
2. Wakame seaweed is optional. Try to look for an unsalted one.
3. The sauce will continue to thicken with the residual heat. If you have time, let everything sit for 10 minutes after cooking to allow the fish to soak up the flavor even more.
<Storage time>
Store in an air-tight container in the fridge for 2 days.
<MIWA’s recommendations♡>
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-If you need a very sharp quality knife, I highly recommend this handmade Japanese knife made by an 80 years old Japanese artisan!
2022/03/27 MIWA
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