Saba Misoni (Mackerel Simmered in Miso)

Instructions

1. Prep the fish: Make a shallow cross incision on the skin side of the thickest part of each fillet piece.
2. Blanch (shimofuri): Bring a pot of water to a boil. Gently add the fish pieces one at a time for a brief blanch — about 10–15 seconds. Scoop out with a slotted spoon and transfer immediately to a bowl of ice water. Clean off any blood or impurities in the ice water. This removes sliminess and odor and firms the flesh. Transfer cleaned fish to a plate.
3. Build the sauce: In a medium saucepan, combine all Seasoning #1 ingredients along with the sliced ginger. Bring to a boil over medium heat, stirring to dissolve the miso.
4. Simmer the fish: Add mackerel pieces skin-side up in a single layer. Reduce heat to medium-low. Cover with an otoshibuta (drop lid) or a round of parchment paper cut to fit inside the pan. Simmer 13–15 minutes.
5. Add Seasoning #2: Gently lift one fillet out to a plate. Stir the remaining 2 tablespoons miso into the sauce until fully dissolved. Return the fillet. Add soy sauce. Tilt and swirl the pan to distribute the sauce; spoon over the fish several times.
6. Rest: Turn off heat and cover the pan. Let the fish rest 30 minutes — this is how Japanese simmered dishes absorb flavor without overcooking.
7. Reheat and serve: Uncover and return to medium heat. Gently warm through, spooning sauce over the fish. Watch closely — the thickened miso can scorch. Transfer to plates, drizzle with sauce, and garnish with julienned ginger.