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Mackerel in Miso Sauce

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.

Nutritional value

(Per serving)

• 276 kcal

• 24g protein

• 15.1g fat

• 0.6g dietary fiber

• 1.5g salt

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