Fish of Misoni ( Spanish Mackerel Simmered in Miso)
Fish of Misoni ( Spanish Mackerel Simmered in Miso)
Cooking Instructions
- 1
Cut the spanish mackerel in half and score a cross on the surface of the skin. Julienne the ginger.
- 2
Put the water and Sake in a frying pan. When it starts ti boil, put the Japanese soup stock. Place the spanish mackerel skin-side up and cook.
- 3
When the edges of the spanish mackerel start getting white, add the ginger.
- 4
When it boils again, turn the heat down to medium-law, and remove the scum. Add the sugar, put a drop lid on it and simmer for 8 minutes. (If you do not have the drop lid, cover aluminum foil on the spanish mackerel. The drop lid helps to make sure ingredients have an even flavor.)
- 5
Add the miso by blending it with some of the stewing liquid. Occasionally scoop of the stewing liquid and pour it over the fish. Simmer for 7 minutes.
- 6
When the stewing liquid reduces, take out the drop lid and shake the frying pan from side to side to coat the dish with the stew. Serve on the dishes.
- 7
Spanish Mackerel (Batang Steak) SG$1.7/100grams at FairPrice
- 8
Old Ginger SG$0.95/200g at FairPrice, RedMart etc
- 9
Sake- Cooking Rice Wine SG$5~7/500ml at RedMart, Sakuraya, Dondon DONKI etc
- 10
Japanese White Suger SG$3.5/kg at DonDon Donki
- 11
Miso SG$4~8/pck at FairPrice, Coldstrage, RedMart, Dondon DONKI etc. (Plese use your favorite Miso)
- 12
Japanese Soup stock SG 5~8/pck at FairPrice, Coldstrage, Dondon DONKI etc
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