*** Miso-Simmered Mackerel

• 2 small mackerel, cleaned and split down the middle
• 2 Tbsp ginger, minced or julienned
• 1/2 cup + 1 Tbsp water
• 2 Tbsp soy sauce
• 2 tsp mirin
• 2 tsp cooking sake
• 1 tsp sugar
• 2 Tbsp miso paste

Butterfly the mackerel. Slit a lattice work into the skin. Heat water in a pan to a boil. Add ginger, soy sauce, mirin, sake and place the mackerel fillet skin side up and simmer for a while. When the fish is done, pull it out and keep it nearby.

Skim foam from the surface. Add sugar and continue cooking.

Gradually stir in miso, a small amount at a time. Check to taste. Continue simmering until the liquid thickens. Coat and glaze the mackerel with the sauce.

Sauce: 3 WW PointsPlus
Fish: 1.5 WW PointsPlus per oz