A classic Japanese dish, which I have tweaked to suits everyone’s taste.
Ingredients (serves 4)
4 portions of mackerel fillet. 5 thin slices of ginger
2 tbsp miso paste 4 tbsp sake 2 tbsp sugar 1 cup of milk
1. Lightly score the skin of the mackerel with a knife.
2. Bring the seasoning ingredients to the boil in a pot. Add the mackerel and ginger, cover* and simmer over a medium heat for 10 minutes.
* Instead of a lid, you can make what Japanese call an otoshibuta by forming aluminum foil into a circle the same size as the mouth of the pot. The otoshibuta helps the heat distribute easily and stops the ingredients from losing their shape.