• 1 cup sake
• Four 4 oz. mackerel fillets
• 1 tbsp thinnly sliced fresh ginger
• 1 tbsp low-sodium miso

Bring sake to a boil in a flat pan. Place mackerel skin-side-down in the pan, sprinkle with ginger and cook over low heat for 3 minutes, or until the edges start to brown. Turn fish over, add the miso and stir to dissolve. Cook for 5 minutes on very low heat, then serve.

Note: if fish seems dry, baste with 1 to 2 tbsp sake. Serves 4.