Saba Misoni is simmered in a miso-based sauce.  This dish is very common dish in Japan and my mother made it just as often as Saba Shioyaki.

Saba Misoni (Simmered Mackerel in Miso Sauce)

INGREDIENTS

• 2 fillet mackerel (saba) (2 fillet = 0.5 lb)
• ½ tsp soy sauce

Seasonings:

• ½ cup water
• 2 Tbsp miso (I use Awase Miso: mix of red and white miso)
• 2 Tbsp sugar
• 2 Tbsp sake
• 1 Tbsp ginger (sliced)

INSTRUCTIONS

1. Gather all the ingredients.

   
2. Rinse mackerel in cold water and pat dried. Make a cross incision on the skin side.
3. In a small saucepan, combine all the ingredients for Seasonings and bring it to a boil. Stir well so that miso is completely dissolved.
4. When boiling, place mackerel in the pan, skin side top. Reduce heat to medium heat and put an otoshibuta on (not the regular lid). Simmer for 8-10 minutes.
5. Add soy sauce and stir well by shifting the pan. Remove from heat and serve the fish on a plate. Pour extra sauce on top. Garnish with green onion and carrot flower petal. Serve immediately.

https://www.justonecookbook.com/saba-misoni-simmered-mackerel-in-miso-sauce/