Saba Misoni (Japanese Miso Mackerel Recipe)

Score the skin of 300 g mackerel fillets 2 to 3 times, then pour a little boiling water over them.

When the surface turns pale, pat the fish dry to reduce odor and help the sauce cling.

Slice 15 g fresh ginger thinly and finely slice 1 scallion for garnish.

Loosen 2 tablespoons miso paste in a small bowl first so it dissolves smoothly into the simmering liquid without leaving salty lumps.

Add 180 ml water, 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon sugar, and 1 tablespoon soy sauce to a small pan.

Warm over medium heat until the sugar dissolves and small bubbles appear around the edges.

Lower the heat and whisk in the miso until the broth looks even, with no visible paste.

Add the ginger, then place the mackerel skin-side up in a single layer so the fillets cook evenly.

Cover the fish with a parchment drop lid touching the surface and simmer gently over low heat for 10 minutes.

Spoon the liquid over the fillets 2 to 3 times during cooking so the tops do not dry out.

Remove the parchment and reduce for 3 to 4 minutes more, basting until the sauce turns glossy and lightly coats a spoon.

Taste during the final 2 minutes so it does not become too salty, then top with scallion and serve.