Experience authentic Japanese flavor with our miso-braised mackerel recipe. Quick, hearty, and bursting with umami—your new favorite dish awaits!
Miso-Braised Mackerel (Saba no Misoni)
Difficulty: ★★★☆☆2
servings15
minutes30
minutesMiso-Braised Mackerel Ingredients
Mackerel Fillets (Saba): 4 pieces (about 400–500g total)
Note: Bone-in fillets add extra depth of flavor.
Substitute: Salmon fillets or other oily fish, though flavor will vary.Ginger (Fresh): 20–30g (about 1–1.5 inches)
Substitute: 1 tablespoon ginger paste if fresh ginger is not available, though fresh is recommended.White Negi (julienned) or green onion slivers, optional garnish
- Broth/Sauce (A)
3.5 tablespoons sugar
100 ml sake (about 7 tablespoons)
Substitute: Dry sherry or white wine for a milder flavor.300 ml water (about 1¼ cups)
5 tablespoons miso (~90g)
Note: Miso can be found online or in Asian grocery stores.
Substitute (limited): Mix 2 tablespoons soybean paste with 1 tablespoon tamari, though taste differs.
Directions
- Choose and Prep the Mackerel
Fillet Selection: If possible, opt for a fatty mackerel (not the leaner “gomasaba”), and choose fillets with bones if you can. Bones release extra flavor.
Score the Skin: To help it cook evenly and prevent tearing, use a sharp knife to make a few shallow diagonal cuts in the skin.
Parboil (Shimo-furi) for Odor Removal: Place the mackerel fillets in a bowl and pour boiling water over them. After a quick stir or gentle rub, drain and rinse with cold water. This process washes away blood or scum that can cause a fishy smell.
Ginger: Peel the ginger and slice into thin rounds or strips. - Create the Braising Liquid
In a medium pot or wide pan, combine ingredients (A):3.5 Tbsp sugar
100 ml sake
300 ml water
Add the sliced ginger.
Bring the mixture to a medium heat until it just starts to bubble. - Begin Simmering the Fish
Once the liquid is near boiling, turn down the heat slightly (low-medium).
Place the mackerel fillets, skin-side up, into the pan in a single layer.
Skim off any froth (aku) that appears.
Let the fish simmer gently for 2–3 minutes to let the surface cook, sealing in juices. - Add the Miso
Optional pause: If the mixture has formed noticeable scum, remove from heat briefly, skim, then proceed.
Remove ~1 ladle of the hot broth to a small bowl. Stir in 5 tablespoons miso until fully dissolved.
Return the dissolved miso to the pot, stirring gently so it disperses evenly.
Return to a medium heat and bring back to a gentle simmer. - Simmer and Rest (Optional)
Cover with a drop lid (otoshibuta) or partially cover with a regular lid, simmering for 4 minutes at medium heat.
Optional flavor boost: Turn off the heat. Let the fish sit in the pot for about 1 hour to allow flavors to penetrate deeply. If you’re short on time, you may skip this step but the extra rest truly elevates the taste. - Finish & Serve
Resume Heating: Warm the pot again over low-medium heat. Let it simmer for about 10 minutes, partially covered, until the sauce thickens.
Remove the lid for the last 2–4 minutes to further reduce the sauce, spooning it over the fillets.
The sauce should be slightly syrupy; enough to drizzle a bit on each serving.
Plate: Transfer fillets to individual dishes, spoon over a little sauce.
Top with julienned negi or green onion if desired.
Notes
- Tips & Points
Shimo-furi (Parboiling): Quickly pouring hot water over the fish before simmering greatly reduces any fishy odor and ensures a cleaner flavor.
Bone-In Fillets: Bones contribute extra depth; remove them at the table or after cooking if you prefer.
Cooking Heat: Mackerel overcooks quickly, so watch the simmer temperature. Gentle bubbles are ideal; avoid a hard boil.
Miso Variety: Different miso (white, red, mixed) can change the flavor. A mild (awase) miso is often used for simmered fish.
Resting Phase: Letting the fillets soak in the sauce off-heat helps the flavor infuse, especially beneficial if you have the time.