Saba Misoni
Pan-seared mackerel glazed with a sweet and salty miso-vinegar sauce. A quick Japanese classic that's crispy on the outside, tender inside, ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- 2 fillets (about 6 oz each) mackerel fillets, skin-on
- 2 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 1 tablespoon olive oil
- 2 stalks scallions, thinly sliced
Instructions
- 1
Pat the mackerel fillets dry with paper towels, pressing gently on both the flesh and skin sides until they feel completely dry—this helps the skin crisp up when cooked.
- 2
In a small bowl, whisk together the white miso, rice vinegar, and mirin until the miso dissolves and the mixture is smooth and uniform, about 30 seconds.
- 3
Place a 10-inch skillet over medium-high heat and add 1 tablespoon olive oil, letting it heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Place both mackerel fillets skin-side down in the hot skillet and cook without moving them for 5 minutes, until the skin is deep golden-brown and crispy and makes a subtle crackling sound.
- 5
Flip each fillet carefully with a spatula and cook the flesh side for 2 minutes, until the thickest part looks opaque and flakes gently when pressed with a fork.
- 6
Pour the miso-vinegar glaze evenly over both fillets, tilting the pan so it pools around them, and cook for 30 seconds, basting each fillet once with a spoon to coat.
- 7
Slide each fillet onto its own plate, tilting the skillet to drizzle any remaining glaze over the fish.
- 8
Scatter the sliced scallions evenly over the top of each fillet and serve immediately while the skin is still crispy.
Tools you’ll need
- 10-inch nonstick or stainless steel skillet
- paper towels
- small mixing bowl
- whisk
- spatula or fish turner
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