Miso-Sesame Glazed Spanish Mackerel with Steamed Vegetables
This delightful fusion dish combines the rich flavors of Japanese cuisine with fresh Spanish mackerel. The fish is delicately seasoned and paired with a vibrant mix of cabbage, onions, and mushrooms. All of these are enveloped and gently steamed in parchment paper to retain their natural juices. The crowning glory is a luscious, aromatic sesame-miso sauce that brings depth and a touch of sweetness to the dish. Perfect for a quick yet impressive lunch, this recipe is both nutritious and satisfying.
2
Servings
250
Calories
16
Ingredients
Ingredients
Spanish mackerel fillet (sawara)
150 g (none)
Salt
1 pinch (seasoning)
Pepper
1 pinch (seasoning)
Yellow onion
1/4 (thinly sliced)
Cabbage leaves
2 (shredded)
Shimeji mushrooms
50 g (separated into pieces)
Eringi mushrooms
50 g (sliced lengthwise)
Sake
2 tablespoons (none)
Ponzu sauce
1 tablespoon (none)
Sesame oil
1 tablespoon (none)
Mirin
1 tablespoon (none)
Vinegar
1/2 tablespoon (none)
Sesame paste (neri goma)
2 tablespoons (none)
Miso
1 tablespoon (none)
Sugar
1 teaspoon (none)
Sesame seeds
1/2 teaspoon (none)
Instructions
1
1. Sprinkle salt and pepper evenly over the mackerel fillets.
2
2. Prepare the vegetables: Remove the tough core from the cabbage leaves and shred them finely. Thinly slice the onion. Trim the base of the shimeji mushrooms and separate them into single stems. Slice the eringi mushrooms lengthwise into pieces.
3
3. In a mixing bowl, whisk together sake, ponzu sauce, sesame oil, mirin, vinegar, sesame paste (or tahini if neri goma is unavailable), miso, sugar, and sesame seeds until smooth and well-blended.
4
4. Lay out a square sheet of parchment paper (30cmx30cm) on a microwave-safe plate. On one side, pile half the shredded cabbage, sliced onion, and mushrooms, then place a mackerel fillet on top. Repeat with another sheet for the remaining ingredients.
5
5. Fold the parchment paper to seal the ingredients inside, creating a pouch. Ensure it's tightly sealed to trap steam.
6
6. Microwave one pouch at a time on 600W power for 4 minutes. Allow it to rest for 1-2 minutes after microwaving, letting the steam continue cooking the ingredients.
7
7. Carefully open the parchment pouches and drizzle the pre-mixed sesame-miso sauce over the fish and vegetables.
8
8. Serve immediately while hot, savoring the meld of flavors.
Nutrition Information
15g
Fat
10g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Miso-Sesame Glazed Spanish Mackerel?
It is a Japanese fusion dish featuring Spanish mackerel and vegetables steamed in parchment paper, topped with a savory sesame-miso sauce.
What are the primary ingredients for the fish preparation?
The dish uses 150g of Spanish mackerel fillets seasoned with a pinch of salt and pepper.
Which vegetables are included in this recipe?
The recipe includes cabbage leaves, yellow onion, shimeji mushrooms, and eringi mushrooms.
How many servings does this recipe provide?
This recipe is designed to serve 2 people.
What is the calorie count per serving?
Each serving contains approximately 250 calories.
What is the protein content of this dish?
This mackerel dish provides 17.5g of protein per serving.
How much fat is in the Miso-Sesame Glazed Mackerel?
There are 15g of fat per serving.
What is the carbohydrate content per serving?
The dish contains 10g of carbohydrates per serving.
What are the ingredients for the sesame-miso sauce?
The sauce consists of sake, ponzu sauce, sesame oil, mirin, vinegar, sesame paste (neri goma), miso, sugar, and sesame seeds.
Can I substitute the sesame paste (neri goma)?
Yes, you can use tahini as a substitute if neri goma is unavailable.
How should I prepare the mushrooms?
Shimeji mushrooms should be separated into single stems, and eringi mushrooms should be sliced lengthwise.
How should the cabbage be prepared?
The tough core should be removed from the cabbage leaves and then the leaves should be finely shredded.
What is the cooking method used for this recipe?
The fish and vegetables are steamed inside parchment paper pouches using a microwave.
What size parchment paper is required?
You should use square sheets of parchment paper measuring 30cm x 30cm.
How long should I microwave each pouch?
Microwave each pouch individually for 4 minutes at 600W.
Is there a resting period after microwaving?
Yes, let the pouch rest for 1-2 minutes after microwaving to allow the steam to finish cooking the ingredients.
When do I apply the sauce?
The pre-mixed sesame-miso sauce is drizzled over the fish and vegetables after the pouches are opened.
What kind of onion is used in the recipe?
The recipe calls for 1/4 of a yellow onion, thinly sliced.
Is this dish considered healthy?
Yes, it is described as a nutritious and satisfying healthy lunch option.
What is 'sawara'?
Sawara is the Japanese name for Spanish mackerel, which is the main protein in this dish.
What provides the acidity in the sauce?
The acidity comes from the ponzu sauce and the 1/2 tablespoon of vinegar.
What is the purpose of the parchment paper pouch?
The pouch traps steam during microwaving, which keeps the fish moist and helps retain natural juices.
How much sake is used in the glaze?
The recipe uses 2 tablespoons of sake for the glaze mixture.
Does the recipe contain any sugar?
Yes, it includes 1 teaspoon of sugar to balance the savory flavors of the miso.
Is mirin included in this recipe?
Yes, 1 tablespoon of mirin is added to the sauce for sweetness and depth.
What tags are associated with this recipe?
Tags include japanese, fusion, fish, mackerel, sesame, miso, microwave, quick meal, and steam cooking.
What is the total weight of the mushrooms used?
The recipe uses 100g of mushrooms in total (50g shimeji and 50g eringi).
Can I cook both pouches at once in the microwave?
No, the instructions recommend microwaving one pouch at a time for even cooking.
What type of miso should I use?
The recipe simply specifies 1 tablespoon of miso; you can use your preferred type, though white or yellow miso is common for glazes.
Is sesame oil used for frying?
No, the sesame oil is whisked into the sauce for flavor rather than used for frying.