Miso Simmered Mackerel

This lovely simmered mackerel dish is a classic in Japanese home-cooked washoku. The melt-in-your mouth texture of the mackerel harmonises beautifully with the salty sweet miso sauce.

  4  people
Ready In min (Prep   + Cook 

A very popular Japanese recipe for the home cook, the relatively strong flavour of mackerel simmered in miso sauce pairs especially well with the neutral taste of white rice. It’s also common to find it canned in Japanese supermarkets, as a base for more explorative recipes including maple syrup, honey or umeboshi – feel free to experiment!

Mackerel is full of healthy omega-3 fatty acids and is considered quite sustainable, but freshness is key to its taste. Make sure to look for mackerel that has shiny skin, bright eyes and is firm to the touch. The best season for mackerel is often late summer to autumn, depending on where it was caught, but can often be found year-round.

Mackerel . . . 4 filets
Boiled water
Red miso paste . . . 4 tablespoons
Sugar . . . 2 tablespoons
Mirin . . . 1 tablespoon
Sake . . . 2 tablespoons
Dashi broth . . . 2/3 cup
Ginger . . . 30 grams
Put the mackerel in a strainer and pour some hot water over it to remove the slightly fishy smell.
Slice the ginger.

Step 1

Mix all the sauce ingredients and put in a saucepan. Cook over medium heat until warm.

Step 2

Add the fish to the saucepan skin side down, and cook over medium heat for five minutes, constantly covering the surface with sauce.

Step 3

Remove from heat and set aside, leaving the fish to soak for 30 minutes to an hour.*
Gently heat it up again in the saucepan before serving (but don’t boil).
*Giving the fish some resting time allows it to fully absorb the flavours of the miso sauce. You can cook up some side dishes while it soaks. If you don’t have time and skip this step, it’s not the end of the world, but you will be missing out!