This hearty Japanese dish combines tender mackerel fillets with vegetables, all simmered together in a sweet miso-based sauce. Using the “layered simmering” method, the fish and vegetables cook evenly without fuss, resulting in a flavorful and healthy meal. The ginger removes any fishy smell while adding a subtle warmth. Perfect for a nutritious weeknight dinner!
35 minutes
Megu-san
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 mackerel fillets (saba)
- 1/2 of a carrot
- 1/2 of a small onion
- 1/2 pack of enoki mushrooms (about 3oz.)
- 1tbsp. sugar (add 1 more tbsp. for a sweeter flavor)
- fresh ginger (sliced, to taste)
- a pinch of salt
- chopped bok choy or cabbage (optional)
- A1tbsp. sake (or dry white wine)
- A1tbsp. mirin (or honey + sake)
- A1tbsp. water
- A1.5tbsp. miso paste (red or mixed miso)
DIRECTIONS
- 1
Wash and cut the vegetables: julienne the carrot (peeling optional); slice the onion; trim off the ends of the enoki mushrooms, then separate them.
- 2
Pour boiling water over the mackerel fillets (on the underside, not the skin) to remove odor. Pat dry.
- 3
Mix the (A) ingredients (sake, mirin, water, and miso) to make the miso sauce.
- 4
Line a piece of aluminum foil or parchment paper in a frying pan. Layer the ingredients in this order:
Sauce
Mackerel
Ginger
Carrot
Onion
(Optional: add chopped bok choy or cabbage here)
Mushrooms
A sprinkle of salt
Fold up the edges of the aluminum or parchment paper and twist the ends to make a steaming packet.
- 5
Add 2/3–3/4 cup water to the pan around the packet, cover, and bring to a boil over medium heat. Reduce to low and steam for 15 minutes. Add more water if needed. Once the fish is fully cooked, serve hot.
RecipeID
799
Tips & Notes
・Any type of miso works—red, white, or blended.
・“Layered simmering” means stacking the ingredients and letting them cook without stirring, drawing out natural sweetness and umami from the vegetables.
・A small amount of bitterness or astringency in the vegetables actually enhances the overall flavor.
・Serve with steamed rice for a complete meal.
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