Grilled Mackerel with Ume Miso
Greg Dunmore
Rated 4.0 stars by 2 users
Servings
2
There’s nothing like perfectly grilled mackerel, with crispy skin, tender meat that holds together, and that rich, oily flavor. Pair it with Yamaki Jozo Ume Miso, garnish with shiso, and you’ve got magic on a plate. Enjoy!
Works equally well under the broiler.
Ingredients
- 2 mackerel fillets (3–4 oz each)
- ½ teaspoon sake
- ½ teaspoon sea salt
- 2 teaspoons shiso, chiffonade (optional but highly recommended)
-
1 teaspoon Yamaki Jozo Ume Miso
Directions
- Place mackerel in a small bowl, coat with sake, and marinate for 10–30 minutes.
- Preheat grill (or broiler). Remove mackerel from sake, pat dry, and season with sea salt.
- For grill: Cook skin-side down over medium-high heat until crispy and slightly charred, 3–6 minutes. Flip and cook 1–2 more minutes until done.
- For broiler: Place skin-side up on a foil-lined tray. Cook 5–8 minutes until skin is crispy and slightly charred. Fish should be cooked through; flipping may not be necessary.
Place the cooked fillets on two plates, garnish mackerel with shiso, and add a small dollop of ume miso on the side.