Saba Misoni is a typical and traditional Japanese fish dish that Japanese people eat really often. Saba is Mackerel in English and Misoni, which is the way the fish is cooked in a miso sauce, is Japanese peoples’ favourite way to eat this fish. Mackerel is also one of the oily types of fish that has a lot of health benefits, just like salmon. Eating this Saba Misoni can aid in protecting you against cardiovascular disease and dementia and it contains a lot of omega-3 fatty acids which are also good for your health. So this is a healthy, and simple, dish that makes a great weeknight dinner meal when you need something quick and easy to make so you don’t have to resort to junk food.
My father was a fisherman and I am from a small fishing town in Japan so we had plenty of fresh sea food everyday. We often had saba, so usually Saba Misoni was on our dinner table. My dad especially loves this dish so he eats it very often, he eats nearly every part of the fish, even the eyeballs (which doesn’t sound appetising, but is actually quite tasty). The fish also has blue coloured skin, which usually has a very fishy smelly even after it’s been cooked. However, using ginger and miso to cook the fish can take off that fishy smell. This makes it a great fish dish because I hate when I cook fish and the whole house smells so fishy, especially when I cook salmon. You can eat this fish topped with some thinly sliced ginger and shallots with a side of rice to make a delicious, healthy, and traditional Japanese dish! I hope you enjoy it!
- 250 g Mackerel fillet
- 1 1/2 tbs miso paste
- 1 1/2 tbs sugar
- 1 1/2 tbs mirin
- 1/2 tbs soy sauce
- 1/3 cup water
- 1/4 cup sake
- 10 g ginger
- ginger and spring onion to garnish
Pour boiling water over the mackerel fillet and slice the ginger very thinly and set both aside.
Put all the sauce ingredients into a shallow sauce pan or a frying pan over medium heat and bring to boil.
Turn the heat down to low and add the mackerel.
Put the lid on and simmer for about 10 minutes to reduce the sauce but be careful not to burn it.
While simmering the fish, occasionally spoon the sauce over the fish.
Garnish with ginger and spring onion to serve.