Italian Style with Tomatoes Mackerel Simmered In Tomato and Miso

Italian Style with Tomatoes Mackerel Simmered In Tomato and Miso

The sweetness and acidity of the miso and tomato penetrate the mackerel. My wife gives this rave reviews, saying "This is much better than regular mackerel simmered in miso!"

Ingredients: 4 servings

4 filets (1 fish's worth)
Japanese leek
Olive oil (or vegetable oil)
1 tablespoon
Seasoning ingredients:
Canned tomatoes
1/2 can (200 g)
2 1/2 tablespoons
Ginger (grated)
1 large-ish piece
1 tablespoon
Soy sauce
1 tablespoon


1. Pat the mackerel pieces dry with paper towels. Cut the leek into 3 cm long diagonal slices.
2. Combine the canned tomato (liquid and all), miso, grated ginger, sugar and soy sauce in a bowl, and mix together well to make the seasoning ingredient sauce.
3. Heat up a frying pan over medium heat, add the olive oil and spread it around, and then add the mackerel and pan fry on both sides.
4. When both sides are browned, arrange the fish in the pan skin side up. Add the leek and shake the pan.
5. When the leek slices have wilted, add the combined seasoning ingredients. Turn the heat down to low and cover with a lid.
6. Simmer for about 10 minutes until there's no liquid left in the pan, and it's done.

Story Behind this Recipe

I used a recipe by a manufacturer of canned tomatoes as a reference.