Step 1

First, score 2 mackerel fillets with a cross on the skin side, about 2mm deep. The cut should pierce through the skin and lightly cut the flesh inside.

Step 2

Place the scored mackerel into a heatproof bowl and set a bowl of ice cold water next to it.

Step 3

Pour freshly boiled water over the top of the mackerel and after 10 seconds, use tongs to transfer it to the ice cold water.

Step 4

Rub the surface of the mackerel fillets to clean them, then remove them from the water and pat them dry with a paper towel.

Step 5

Take a large pan (big enough for the mackerel) and add 150 ml water, 150 ml sake, 2 tbsp mirin, 1 tbsp sugar and 20 g fresh ginger . Bring to a boil over a medium heat.

Step 6

Once the liquid is boiling, lower the heat to simmer and place the mackerel into the pan with the skin side facing up.

Step 7

Spoon the cooking liquid over the skin of the mackerel for about 1-2 minutes and then place a drop lid on top.

Step 8

Simmer for 10 minutes with the drop lid.

Step 9

Take a small bowl and add 2 tbsp awase miso paste, 2 tsp soy sauce and 2-3 tbsp of hot cooking liquid from the pan. Mix well, you should have a loose miso mixture. (If it's too thick, add more liquid from the pan.)

Step 10

Remove the drop lid and 50 g green onion(s) and 6 shishito peppers. Pour the miso mixture around the pan.

Step 11

Continue to simmer without a lid until the liquid is reduced by half. Spoon the cooking liquid over the mackerel from time to time to stop it from drying out.

Step 12

Transfer the mackerel to serving plates with the spring onion and shishito peppers.

Step 13

Pour a generous drizzle of the sauce and garnish with some finely sliced ginger from the pan.

Step 14

Enjoy with rice, miso soup and pickles!