Mackerel Simmered In Miso

• 4 slice Mackerel filets
• 1 piece Ginger
• 5 to 6 cm Kombu
• 300 ml Water
• 100 ml Sake
• 4 tbsp Sugar
• 1 tbsp Soy sauce
• 4 tbsp Miso

1. Make decorative cuts in the mackerel.
2. Julienne the ginger.
3. Put the konbu seaweed and water in a pan and bring to a boil.
4. Add the ginger (reserving some to use as garnish), sake, soy sauce and sugar.
5. When it comes back to a boil add the mackerel filets skin side up.
6. Skim off the scum.
7. When the scum has been removed, put a small lid right on top of the simmering food (or use a piece of foil or cooking parchment paper).
8. Simmer over medium heat for 7 to 8 minutes.
9. Dissolve in the miso.
10. Drizzle the miso sauce into the pan, and coat the fish with it while simmering.
11. Transfer to serving dishes and scatter with the reserved ginger.

filets, ginger, water, sake, sugar, soy sauce

Taken from cookpad.com/us/recipes/169459-mackerel-simmered-in-miso (may not work)