Mackerel is my absolute favourite fish and love it cooked in any ways. The best method of cooking is grill after season with salt. ‘Tatsuta-age’ is also a very nice. And the Number 3 is this ‘Miso-ni’, simmer in sweet miso sauce. You got to serve this dish with freshly cooked rice.


4 Servings


4 fillets Mackerel *about 500g
1 thumb size piece Ginger *sliced into fine strips
4 thick Spring Onion *lighter colour parts
1/2 cup Water
1/4 cup Sake (Rice Wine)
3 tablespoons White Miso AND/OR Red Miso
2 tablespoons Sugar

  1. Remove bones from fillets of Mackerel. Cut white and lighter colour parts of Spring Onions 5cm in length.
  2. Combine Water, Sake, Miso, Sugar and Ginger in a frying pan, and bring to the boil. Place Mackerel fillets, skin side up, and Spring Onion, cover with a sheet of baking paper, and simmer for ten minutes.
  3. Remove the baking paper and let the sauce thickens.
  4. Serve with freshly cooked rice.