Saba Misoni

Step 1

Pat the mackerel fillets dry with paper towels, pressing gently on both the flesh and skin sides until they feel completely dry—this helps the skin crisp up when cooked.

Step 2

In a small bowl, whisk together the white miso, rice vinegar, and mirin until the miso dissolves and the mixture is smooth and uniform, about 30 seconds.

Step 3

Place a 10-inch skillet over medium-high heat and add 1 tablespoon olive oil, letting it heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Place both mackerel fillets skin-side down in the hot skillet and cook without moving them for 5 minutes, until the skin is deep golden-brown and crispy and makes a subtle crackling sound.

Step 5

Flip each fillet carefully with a spatula and cook the flesh side for 2 minutes, until the thickest part looks opaque and flakes gently when pressed with a fork.

Step 6

Pour the miso-vinegar glaze evenly over both fillets, tilting the pan so it pools around them, and cook for 30 seconds, basting each fillet once with a spoon to coat.

Step 7

Slide each fillet onto its own plate, tilting the skillet to drizzle any remaining glaze over the fish.

Step 8

Scatter the sliced scallions evenly over the top of each fillet and serve immediately while the skin is still crispy.