By sprinkling the amberjack with salt, pouring boiling water over it, and rinsing it in cold water, you can get rid of its fishy smell. If you are using the bones and head, wash it particularly well. User "Mhmozart" commented that a restaurant trick is to cut up the bones and fish head, and soak in cold running water with a trickle coming out of the tap for about 2 hours before simmering it. This soaking gets rid of the fishiness, and the head and bones taste good even when cold. For 2 servings. Recipe by ochikeron.

My mackerel loving husband makes this for me a lot. It's a little salty and rich.The miso flavor may be too rich for some people, so adjust the amount to your taste. For 4 slices. Recipe by chima@

Since we like having miso soup with dinner, having 'miso-simmered mackerel' would mean doubling up on the miso, so I do the mackerel with ginger and soy sauce instead. I've been making this for a long time.Mackerel simmered in miso is popular, but this is easier to make. You don't have to worry about it burning. For 4 servings. Recipe by Mamemame

I thought up this recipe when I bought some vinegared mackerel that was a bit greasier than I expected. I wanted to eat it in a refreshing way, so I used what I had on hand.Just make sure to slice the mackerel thinly. The listed amounts are just approximations. (do add lots of grated daikon radish!) Recipe by Setsubunhijiki

I added a twist to my usual miso simmered mackerel.Prepare the fish first. With this small effort, the taste will be much more delicious. For 4 servings. Recipe by Utsukushiki Roxanne

I just came up with this recipe.Use hot water if you don't have the cloudy water left from washed rice. Recipe by Paripariichigo

I've been making this dish for a while now.You can eliminate any fishy flavor by boiling the sauce in the beginning.Here, I used readymade ground ginger from a tube, but it's also good with fresh sliced ginger. Recipe by Kyansama

A favorite dish of mine.Adjust the seasoning according to the saltiness of the miso. For 4 servings. Recipe by mkmchy

...I heard that simmering daikon radish, mackerel, and red chilli is quite common in Korea, too.If you put the daikon in the pan first the mackerel will not break apart while simmering.I recommend adding garlic chives just before finishing. Recipe by catwoman

I always simmer the head of red bream using the amounts listed for a firm taste. My daughter, who likes horse mackerel, asked me to simmer it in the sauce I use to cook the head of red bream. She loved it.Make sure you cover it with a paper towel and put the lid on when simmering. Recipe by Suri-kubo

This dish goes great with rice! It became popular on April 5, 2013. Thank you to everyone. Please give it a try! This recipe comes from a dish my mother often made.