Mackerel in Bean Sauce

Saba No Miso Ni

Preparation info
  • Serves


    • Difficulty


Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

This pungent bean sauce garnished with fresh ginger is perfect with firm-fleshed mackerel. Here the fish is blanched and poached, then simmered in a fast-reducing sauce. The result is tender, richly flavored fish that would be particularly good served with hot white rice and a cold, tart vegetable salad.


  • 4 small mackerel fillets, about 2–3 ounces each, with skin intact
  • 2 teaspoons salt


Rinse the fish fillets gently under water and pat them dry. Sprinkle the salt over the fillets and let them marinate for 10–15 minutes. Use tweezers to remove any small bones.

Bring a pot of water to a rolling boil. Blanch the salted fillets until they are firm and white, and quickly remove them. Gently rinse off any scum that might be clinging to the fish.

In a small saucepan p