Miso-Simmered Grilled Mackerel
Cooking Time
- Cook
Ingredients
- 3 mackerel fillets (3 oz each)
- Kosher salt
- 1 tablespoon vegetable oil
- ½ Japanese leek, white part only, cut into 2” lengths
- 2 eryngii (king oyster) mushrooms, quartered lengthwise
Sauce Mixture
- 2 tablespoons mirin
- 2 tablespoons sake
- 3 tablespoons water
- 2 tablespoons white miso, dissolved in 2 tablespoons water
Equipment
- Drop Lid
DIRECTIONS
Sprinkle mackerel with salt and let sit for about 10 minutes. Thoroughly pat dry with paper towels to remove excess moisture.
Preheat the saucepan over medium-high heat for about 90 seconds. Add oil and swirl to coat evenly. Once smoke begins to rise from the entire surface, place the mackerel skin-side down. Place the drop lid directly on the mackerel and sear over medium heat for about 2 minutes.
Remove the mackerel from the saucepan and place on a plate skin-side up. Add leek and mushrooms, replace the drop lid, and steam-roast over low heat for about 2 minutes. Remove the drop lid and flip the ingredients. Cover again and steam-roast for another 2 minutes.
Remove the drop lid and pour in Sauce Mixture. Replace the drop lid, and simmer over low heat for about 3 minutes. Remove the drop lid and stir in miso mixture.
Return the mackerel to the saucepan skin-side up, making sure the skin does not sit in the simmering sauce. Increase to medium heat and simmer for another 2 minutes to reduce the sauce.
Check that the mackerel is cooked through, then plate. Serve alongside leek and mushrooms.
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