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.
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.
Mix all the sauce ingredients and put in a saucepan. Cook over medium heat until warm.
Add the fish to the saucepan skin side down, and cook over medium heat for five minutes, constantly covering the surface with sauce.