Japanese Saba Miso with Rice

Ingredients

• 2 mackerel fillets, about 10 ounces total
• 1 cup water
• 2 tablespoons white miso
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 teaspoon grated ginger
• 1 cup daikon radish, sliced
• 2 cups cooked rice
• 2 cups baby spinach
• 1 teaspoon neutral oil

Steps

1. Whisk water, miso, soy sauce, mirin, sugar, and ginger in a wide skillet until the miso dissolves.
2. Add daikon and bring the sauce to a simmer. Cook for 6 minutes until starting to soften.
3. Nestle in the mackerel skin-side up. Cover loosely and simmer for 7 to 9 minutes until the fish reaches 145°F.
4. Warm the spinach in a separate pan with the oil until just wilted.
5. Serve the mackerel and daikon with sauce, rice, and spinach.

Allergen note: Contains gluten, soy and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.