Polynesian-style Grilled Mackerel with Miso Glaze

Ingredients

In this Polynesian adaptation of Saba misoni, we incorporate Polynesian ingredients and flavors to create a fusion dish. The original Japanese recipe typically uses soy sauce, mirin, and sake in the marinade, while our Polynesian version replaces sake with pineapple juice for a tropical twist. Additionally, we enhance the flavors with ginger and incorporate a vibrant tropical salsa as a garnish. We alse have the original recipe for Saba misoni, so you can check it out.

• 4 mackerel fillets 4 mackerel fillets
• 1/4 cup (60ml) miso paste 1/4 cup (60ml) miso paste
• 2 tablespoons pineapple juice 2 tablespoons pineapple juice
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (2g saturated)
• Carbohydrates: 10g (8g sugars)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, whisk together miso paste, pineapple juice, grated ginger, brown sugar, and vegetable oil until well combined.
3. 3.
   Place the mackerel fillets in a shallow dish and pour the miso glaze over them, ensuring they are evenly coated. Let them marinate for 15 minutes.
4. 4.
   Remove the fillets from the marinade and place them on the preheated grill. Cook for 4-5 minutes per side, or until the fish is cooked through and has a slight char.
5. 5.
   Transfer the grilled mackerel to a serving platter and garnish with fresh cilantro or parsley.
6. 6.
   Serve hot with a side of tropical salsa.

Treat your ingredients with care...

• Mackerel — Ensure the mackerel fillets are fresh and properly cleaned before marinating. If fresh mackerel is not available, you can use other firm-fleshed fish like salmon or tuna as a substitute.
• Miso paste — Use a good quality miso paste for the best flavor. If you prefer a milder taste, you can use white miso instead of red miso.
• Pineapple juice — Opt for freshly squeezed pineapple juice for a more vibrant and natural flavor. If fresh pineapple is not available, you can use canned pineapple juice without added sugar.

Tips & Tricks

• To prevent the fish from sticking to the grill, lightly oil the grates before placing the mackerel fillets.
• Baste the fillets with the miso glaze while grilling to enhance the flavor and keep the fish moist.
• Adjust the sweetness of the miso glaze by adding more or less brown sugar according to your taste preference.
• Serve the grilled mackerel with steamed rice or a side of grilled vegetables for a complete meal.
• Leftover grilled mackerel can be used in salads or sandwiches for a delicious and protein-packed lunch.

Serving advice

Serve the Polynesian-style Grilled Mackerel with Miso Glaze as the main course of a Polynesian-inspired dinner. Pair it with steamed rice, grilled vegetables, and a side of tropical salsa for a complete and satisfying meal.

Presentation advice

Arrange the grilled mackerel fillets on a platter, garnish with fresh cilantro or parsley, and drizzle any remaining miso glaze over the fish for an appetizing presentation. Serve the tropical salsa in a separate bowl on the side to add a pop of color to the dish.