Photograph of the finished Saba no misoni

Japan · Cá thu kho tương miso

Saba no misoni

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Saba mackerel Saba mackerel 720 g
  • Photograph of Miso paste Miso paste 80 g
  • Photograph of Ginger Ginger 20 g
  • Photograph of Cooking sake Cooking sake 160 ml
  • Photograph of Mirin Mirin 80 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Soy sauce Soy sauce 20 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the mackerel into pieces, make a cross-shaped incision on the skin, then blanch in boiling water for 10 seconds.
  2. 2 Simmer sake, mirin, sugar, and sliced ginger in a shallow saucepan.
  3. 3 Arrange the fish in the pot, cover with baking paper, and cook over medium heat for 10 minutes.
  4. 4 Mix miso paste with a little broth and pour evenly over the fish.
  5. 5 Simmer for another 8 minutes until the sauce thickens, continuously spooning the sauce over the fish.
  6. 6 Sprinkle with chopped scallions before serving with hot rice.

With an appliance

  • Oven 35 min

    Replace step 3: cover with baking paper and place the entire pot in the oven at 180 degrees for 10 minutes; the fish should not have its skin cracked and peeling.

Start cooking