Neil Perry's mackerel simmered in miso

Name: Neil Perry's mackerel simmered in miso
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 skinless mackerel fillets (preferably Spanish or spotted mackerel), about 180g each; 350ml water; 100ml sake; 3 tbsp mirin; 2 tbsp soy sauce; 2 tbsp caster sugar; 3 tbsp white miso; lemon wedges, to serve; toasted sesame seeds, to serve (optional)

Neil Perry

May 16, 2018

Japanese-style mackerel simmered in miso William Meppem

easyTime:< 30 minsServes:4

This fragrant fish dish goes beautifully with salad with a sweet sesame dressing and steamed rice.

Ingredients

4 skinless mackerel fillets (preferably Spanish or spotted mackerel), about 180g each
350ml water
100ml sake
3 tbsp mirin
2 tbsp soy sauce
2 tbsp caster sugar
3 tbsp white miso
lemon wedges, to serve
toasted sesame seeds, to serve (optional)

Method

1. Combine water, sake, mirin, soy and sugar to make a sauce using a hand blender or whisk.
2. Place the mackerel fillets in frying pan large enough to hold the fish in a single layer. Add the sauce and bring to the boil. Reduce heat to gentle and simmer for about 6-8 minutes or until cooked through, continuing to spoon the sauce over the mackerel as it cooks. Remove the fish from the pan.
3. Place miso in a small bowl, add 100 millilitres of sauce to the miso then blend with a hand blender. Pour the sauce back into pan. Reduce the sauce, stirring often and cooking on a low heat for 5-7 minutes, being careful not to burn it. Add a tablespoon or two of water if reducing too fast.
4. Place the fish onto 4 plates and spoon the miso sauce over, scatter with sesame seeds if using, place a lemon wedge on each plate and serve immediately.