Sgombro cotto a fuoco lento nel miso

Sgombro cotto a fuoco lento nel miso

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Enjoy a healthy fish dish with an extra boost of mouthwatering umami flavour, courtesy of this easy mackerel recipe. The key to this recipe lies in the liquid miso, which is seasoned with dashi to emphasise its savoury/umami qualities. While the mackerel simmers, the miso is able to permeate the fish, which both adds flavour and softens the texture. Enjoy this deliciously flaky main as part of a traditional Japanese lunch or dinner.


2 mackerel fillets
2 tbsp liquid miso with dashi
1 tbsp mirin
1 tbsp cooking sake
2 tsp sugar
150ml water
10g ginger


  1. Remove the skin from the ginger, and slice thinly. Put the ginger, liquid miso, mirin, cooking sake, sugar, and water in a large saucepan. Stir well to combine, and bring to the boil. After boiling, reduce heat to low.
  2. Make cuts across the grain of the mackerel fillets (about 3-4 on each fillet) to allow the liquid to infuse. Place the mackerel in the saucepan and simmer for 15 minutes.
  3. When finished simmering, remove the mackerel fillets and place them gently on a plate. Pour the remaining liquid from the saucepan on top. Garnish with spring onions. Enjoy with rice and a side of vegetables for a healthy meal.

Consigli e maggiori informazioni

- 10g of ginger is about the size of your thumb.