Saba Simmered in Miso Sauce

Method

1. Cut the white third of the leek into lengths of about 3cm. Slice 20g ginger, keeping a little back to shred finely for garnish.
2. Cut the half saba into 2 pieces, put them in a bowl and pour over about 300ml water at 90 degrees C to cover. Rinse the fish in cold water, then score a cross on the surface.
3. Put 180ml water, 1 tablespoon miso, 2 tablespoons mirin, 1 tablespoon kOBE Monk Fruit Blend and 1 teaspoon soy sauce in a pot, stir to combine, and bring it to a boil over high heat.
4. As soon as it boils, add the fish skin side up, pour 4 tablespoons cooking wine over the surface, and add the leek and the sliced ginger.
5. Once it comes back to a boil, lower the heat to medium, set an otoshi buta, a small lid that rests directly on the surface of the liquid, and simmer for about 15 minutes.
6. Add another 1/2 tablespoon miso, cover and simmer for another 5 minutes. Lift the fish onto a plate, scatter over the shredded ginger and serve hot.

Tips

• Without an otoshi buta, cut foil or baking paper into a circle smaller than the pot and lay it directly on the surface.
• Blanching the fish in hot water and rinsing it in cold clears the smell and firms up the flesh.
• Frozen saba is sold at Japanese grocers, and fresh mackerel or round scad stand in.
• Cooking wine can be swapped for white rice wine, and mirin for glutinous rice wine.
• Add the miso in two goes, the second just before the heat goes off, which keeps its aroma.