Recipe: Perfect Seafood! Mackerel Simmered in Miso

Recipe: Perfect Seafood! Mackerel Simmered in Miso Delicious, fresh and tasty.

Seafood! Mackerel Simmered in Miso. Keyword: Mackerel with miso, simmered Mackerel. Stir well so that miso is completely dissolved. When boiling, place mackerel in the pan, skin side top.

This is because mackerel is best in winter with so much fat in the flesh.

But in Australia, mackerel flesh does not contain much fat to my dismay and when grilled, hardly any oil comes out.

The miso in this simmered mackerel dish adds a delicious hint of umami.

You can have Seafood! Mackerel Simmered in Miso using 11 ingredients and 13 steps. Here is how you cook that.

Ingredients of Seafood! Mackerel Simmered in Miso

1. Prepare 1 of Mackerel.

2. Prepare 1 of Japanese leek.

3. Prepare 4 tbsp of Miso.

4. Prepare 2 tbsp of Mirin.

5. You need 200 ml of Sake.

6. You need 100 ml of Water.

7. It’s 1 tbsp of Sugar.

8. You need 10 grams of Ginger (sliced).

9. Prepare 1 of Leek (the white part only), finely julienned.

10. Prepare 1 of Ginger, finely julienned.

11. You need 1 of Eggplant (deep fried).

When finished simmering, remove the mackerel fillets and place them gently on a plate.

Pour the remaining liquid from the saucepan on top.

Simmered mackerel with miso is a popular menu If you can get fresh mackerel, you can make it with a frying pan at home.

It is a dish that matches rice well.

Seafood! Mackerel Simmered in Miso instructions

1. Scale the fish, and place the knife between the pectoral fin and gills and chop off the head..

2. Gut the fish, and rinse the inside and fillet it. For those who dislike the small bones, use fish bone tweezers to extract the bones..

3. Make a decorative crisscross cut not only for the appearance, but also to allow the flavors to absorb well..

4. Chop the leeks into 3-cm lengths, and slowly grill over low heat until brown..

5. Chop the eggplant into eight equal pieces, and soak them in salt water. Wipe the excess water, then deep-fry them in oil for 3-4 minutes..

6. Combine the miso and mirin. A blend of different types of miso enhances the flavor..

7. Blanch the mackerel to remove the odor: place the mackerel in boiling water for 5 seconds, drain, and transfer to chilled water. Rinse off any of the slipperiness in the cold water..

8. Alternatively, you could also pan-fry the fish in a frying pan. This will not only remove their odor, but will add a nice aroma..

9. Pour the sake into the frying pan, heat the pan, and evaporate the alcohol. Then, add the sugar and water..

10. Once it comes to a boil again, add the mackerel, cover with a drop lid, and simmer for 3 minutes over low heat to let the flavors of the sauce fully cook into the fish..

11. After 3 minutes, with the heat still on medium, pour in 2/3 of the miso and mirin sauce, and simmer for 5 minutes..

12. After 5 minutes, add the grilled leeks, and add the remaining 1/3 of the miso. Spoon the sauce over the fish and simmer until the sauce thickens. Be careful not to simmer it for too long!.

13. Use a spatula to transfer the fish to a plate, then drizzle on the sauce. Arrange the leeks and eggplant beside it, and garnish with the shredded white leek..

Learn the recipe of Simmered Mackerel in Miso by vahchef.

For those who are curious to eat more responsibly in the seafood arena, mackerel is an ideal option.

Put mackerel slices in a colander and place it in the kitchen sink.

Pour boiling water over the fish.

Saba Misoni (Mackerel Simmered in Miso).