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Fish, East Asian

Miso mackerel with rice

Miso mackerel with rice is a Japanese dish for 4 people, ready in 35 minutes, easy to make, for about €3.50 per person. The fillets simmer in a sauce of miso, white wine, sugar and ginger until glossy and tender. The key is spooning the sauce over the fish regularly so it glazes without falling apart.

Miso simmered mackerel is Japanese comfort food, a little sweet, a little salty, with ginger to brighten it up.

Miso mackerel with rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.50
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Miso simmered mackerel plays on sweet and salty, with a glossy sauce that coats the fish without hiding it. Ginger adds sharpness, white wine brings freshness, and the plain rice soaks up every bit of that fragrant sauce. The mackerel stays tender and almost lacquered, thanks to the short, gentle simmer.

This is a weeknight recipe for when you want a change from pan seared fish, without spending hours in the kitchen. It suits people who already enjoy Japanese cooking and sweet salty flavors, but it works best for palates used to miso and oily fish. Mon Chou suggests it to shake up your routine when fall or winter calls for something comforting.

The ingredients

4 people

Fish counter

  • Mackerel fillets 4

Pantry

  • Red or white miso 4 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Dry white wineoften in the pantry 10 cl
  • Honeyoften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Fresh ginger 40 g
  • Scallions 2

Allergens Fish, Soy

The step by step recipe

  1. Cut each fillet in half, blanch them for thirty seconds in boiling water, then refresh in cold water. 1 min

    This quick blanch removes the fishy smell, it's the secret to mild mackerel.

  2. Peel the ginger and cut it into thin strips.

    Keep the peelings, they also flavor the sauce base.

  3. Heat 20 cl of water, the wine, sugar, honey and half the ginger in a saute pan, then whisk in the miso.

    Whisk the miso with a small ladle of hot liquid first, it won't form lumps.

  4. Place the fillets skin side up in the sauce, cover with a perforated parchment paper, and let simmer gently. 15 min

    The parchment keeps the sauce around the fish without needing to flip it.

  5. Cook the rice in salted water while the fish simmers. 11 min

    Start it at the beginning of the simmer, it will be ready at the same time.

  6. Remove the parchment, let the sauce reduce for two minutes, coat the fish with it, and serve with rice and scallions. 3 min

    Add a few strands of raw ginger on top for a fresh touch.

Our tips to get it right

  • Pick mackerel fillets that are very fresh, firm, with a neutral smell, that's what makes this simple dish shine.
  • Don't let the sauce boil hard once the miso is in, it loses its aroma past a gentle simmer.
  • Serve the fish as soon as it comes out of the sauce, it's best hot and glossy, since the texture firms up fast as it cools.

The variations

  • You can swap the mackerel for salmon or pollock, the simmering time stays the same.
  • For a vegetarian version, replace the fish with firm tofu blocks, pan seared then simmered for five minutes in the same sauce.
  • To save time, skip the blanching step and simmer the fillets directly, the flavor will just be a bit stronger.

What to serve it with

  • Plain steamed rice
  • Vinegared cucumber salad
  • Hot green tea

Storage

The fish keeps for 1 day in the fridge in a sealed container, no longer since cooked fish loses quality fast. It doesn't freeze well once cooked in the sauce. Reheat it gently in a pan or steamer with a little sauce so it doesn't dry out.

Questions about this dish

Can you use white miso instead of red miso?

Yes, white miso gives a milder, less salty sauce, while red miso adds more depth. Both work well here, it really comes down to taste.

Why do you blanch the mackerel before cooking it?

This quick dip in boiling water removes the strong smell typical of oily fish. It's what makes the simmered mackerel mild and pleasant, even for people who aren't usually fans of this fish.

Can you make the miso sauce ahead of time?

Yes, you can make the sauce the day before and keep it in a sealed container in the fridge. Warm it gently before adding the fish fillets.

What rice works best with this mackerel?

Short grain or Japanese rice is ideal since it stays sticky and soaks up the sauce well. Basmati rice also works fine if that's what you have on hand.

How long does it take to make a miso mackerel with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a miso mackerel with rice?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a miso mackerel with rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy. Always check the labels of the products you buy.

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