Steps

1. Pat dry the **mackerel fillets** and remove any blood clots with paper towel. **Key Tip:** Bone-in mackerel provides more flavor, but if you're making this for children or find removing bones difficult, choose boneless fillets.
   🕒 01:41
2. Cut each of the **2 mackerel fillets** in half, for a total of 4 pieces.
   🕒 02:00
3. Make 2-3 shallow diagonal cuts on the skin side of each fillet. **Key Tip:** Making cuts helps the flavors penetrate and cook the fish evenly.
   🕒 02:24
4. Place the cut mackerel fillets, skin-side down, in a tray or colander.
   🕒 02:49
5. Briefly pour hot water over the mackerel until the surface turns white. **Key Tip:** Pouring hot water removes the fishy odor. The skin shrinking is a good indicator.
   🕒 03:01
6. Once the surface turns white, flip the mackerel and pour hot water over the other side.
   🕒 03:23
7. Place the mackerel, after being doused with hot water, into a separate bowl of water and gently rinse off any impurities.
   🕒 03:47
8. Gently rub away any remaining scales, blood clots, or impurities from the skin. **Key Tip:** Be careful not to rub too hard, or the flesh may break apart.
   🕒 03:54
9. Briefly rinse under water, remove, and thoroughly pat dry with paper towels. **Key Tip:** Any remaining moisture can cause gaminess, so ensure it's completely dry.
   🕒 04:26
10. Cut the 1/2 stalk of green onion into 4 equal pieces.
    🕒 05:02
11. Thinly slice the **30g of ginger**.
    🕒 05:12
12. In a frying pan, combine 200ml of water, 100ml of **Cooking Sake (Rice Wine)**, 2.5 tbsp of **Mirin (Sweet Rice Wine)**, 2 tbsp of sugar, and the thinly sliced **30g of ginger**.
    🕒 05:18
13. Bring to a boil over medium heat, stirring lightly. **Key Tip:** Simmering in the sweet seasonings first allows the fish to absorb the sweetness and results in a tender texture.
    🕒 05:36
14. Once the liquid boils, arrange the **4 mackerel fillets** skin-side up in the frying pan.
    🕒 05:51
15. Add the 1/2 stalk of green onion, cut into 4 pieces.
    🕒 06:02
16. Cover with aluminum foil and simmer for 6 minutes over low to medium-low heat. **Key Tip:** Maintain a gentle simmer.
    🕒 06:07
17. After 6 minutes, remove the aluminum foil and skim off any scum that has risen to the surface.
    🕒 06:22
18. Turn off the heat temporarily.
    🕒 06:38
19. In a separate bowl, combine 3 tbsp of **Miso** and 1.5 tbsp of **Soy Sauce** and mix well.
    🕒 06:39
20. Add a little of the simmering liquid from the frying pan to the **Miso** and **Soy Sauce** mixture to loosen it without lumps. **Key Tip:** Miso can easily clump, so dilute it with the simmering liquid before adding.
    🕒 06:55
21. Pour the loosened **Miso** sauce evenly over the frying pan.
    🕒 07:10
22. Return to heat and spoon the simmering liquid over the mackerel to coat everything evenly. **Key Tip:** To prevent the mackerel from breaking, avoid moving it too much and focus on spooning the liquid over it.
    🕒 07:14
23. Cover with aluminum foil again and simmer for 3 minutes over medium-low heat. **Key Tip:** Using the aluminum foil creates convection, allowing the flavors to permeate evenly throughout the dish.
    🕒 07:32
24. After 3 minutes, remove the aluminum foil and reduce the liquid for 2 minutes over medium heat while spooning it over the mackerel. **Key Tip:** Be careful not to reduce too much, as it can become too salty. Do not flip the fish while reducing.
    🕒 07:53
25. After 2 minutes of reduction, your Miso-Simmered Mackerel is complete. Plate and serve.
    🕒 08:20