Miso and Ginger Mackerel

I have mentioned before that I lived in Japan. One of the first recipes my Japanese mother taught me was this. I enjoyed it so much I think I had it every week for 6 months. It was very different from the food I was used to when I went to Japan and it is something I miss the most.

This recipe is very quick and simple, a great example of Japanese home cooking.

Miso and Ginger Mackerel

2 mackerel fillets
2 tbs miso paste
1 tbs sugar
40ml soy sauce
thumb size ginger, julienned or sticks

place the mackerel in a shallow pan (skin side down) • add 50ml water • simmer for 5 minutes with the lid on over a low heat • mean while mix the miso, soy and ginger together in a small dish with a small amount of water • spoon half of the miso mixture over the fish • replace the lid for 2 minutes • turn the fish over • spoon over the rest of the miso mixture • cook for a further 2 minutes • I like to add a little more water at this point so there is a sauce with the fish

This would be traditionally serve this with blanched shredded Chinese cabbage and Japanese rice

itadakimasu

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