Cut the spanish mackerel in half and score a cross on the surface of the skin. Julienne the ginger.
Put the water and Sake in a frying pan. When it starts ti boil, put the Japanese soup stock. Place the spanish mackerel skin-side up and cook.
When the edges of the spanish mackerel start getting white, add the ginger.
When it boils again, turn the heat down to medium-law, and remove the scum. Add the sugar, put a drop lid on it and simmer for 8 minutes. (If you do not have the drop lid, cover aluminum foil on the spanish mackerel. The drop lid helps to make sure ingredients have an even flavor.)
Add the miso by blending it with some of the stewing liquid. Occasionally scoop of the stewing liquid and pour it over the fish. Simmer for 7 minutes.
When the stewing liquid reduces, take out the drop lid and shake the frying pan from side to side to coat the dish with the stew. Serve on the dishes.
Spanish Mackerel (Batang Steak) SG$1.7/100grams at FairPrice
Old Ginger SG$0.95/200g at FairPrice, RedMart etc
Sake- Cooking Rice Wine SG$5~7/500ml at RedMart, Sakuraya, Dondon DONKI etc
Japanese White Suger SG$3.5/kg at DonDon Donki
Miso SG$4~8/pck at FairPrice, Coldstrage, RedMart, Dondon DONKI etc. (Plese use your favorite Miso)
Japanese Soup stock SG 5~8/pck at FairPrice, Coldstrage, Dondon DONKI etc
