2 fillets mackerel
1/2 cup water
3 tbsps sake
3 tbsps sugar
6 tbsps miso
1 clove fresh ginger root
Preparation:
Slice ginger thinly. Remove bones from mackerel fillets. Cut a fillet in half. Mix ginger slices, water, sugar, sake, and 4 tbsps of miso in a pan and put on medium heat.
Add mackerel in the pan. Simmer fish for about 10 minutes on low heat, pouring the sauce over the mackerel.
Add 2 tbsps of miso in the sauce at last and stir well. Stop the heat. Serve the mackerel with miso sauce.
*Make 4 servings
This is my favourite dish at Akashi but strangely, I have never thought of making it till today. And it wasn't even my idea to do so , it was my mom. Google is brilliant, with just two words: 'saba' and 'miso', I found the recipe online and it turned out pretty, I would say that the taste is similar to the Akashi version. The only difference is that the saba fish is of a better quality at Akashi. It's a really simple dish and I would want to make it in London; the only problem is i might not be able to find saba fish even in Chinatown. I will have to check and see.
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