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Salt Grilled Mackerel or Saba Shioyaki

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Ingredients

4 Fillets of Mackerel saba
2 tablespoon Sake optional replaceable by using vinegar
2 tablespoon Vinegar (white) replacement of sake
1 teaspoon Salt
1 teaspoon Soy sauce
Lemon / lime wedge garnishing
50 grams Daikon radish finely grated, for serving and taste enhancer

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Salt Grilled Mackerel or Saba Shioyaki

Features:
  • Balanced
  • Seafood
Cuisine:

Salt Grilled Mackerel or Saba Shioyaki is a popular seafood dishes served as an entrée or part of a bento combination in Japanese restaurants.

  • 45 minutes
  • Medium

Ingredients

Directions

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As we aware, when we started to hunt for food (i meant buying our own meal), we have been always inspired and influenced by the Japanese way with fish. Freshness, tradition, respectful handling and attention to detail, always with an emphasis on seasonality, their simple, beautiful presentations combining with their wonderful ingredients.

As we literally found out, mackerel has always been one of Japan’s favorite fish. These fish are plentiful, healthful (full of omega 3s) with lots of flavor. For today we’re going to share a classic Japanese mackerel recipe, Saba Shioyaki.

Creation of this dish totally highlights the flavor of the fish in a style that brings out the best in such a simple, sparse way. A 20 minute salt cure will firm up the fillets, bring out the flavor and seal in the richness when cooked. Grated daikon radish offsets that richness and a squeeze of lemon gives a nice fresh acidic balance.

They call this dish “grilled mackerel” but that has a little different meaning than what we think of as grilled. Here in the we usually think of “grilled” as something cooked over a grill. In Japan is often cooked in a toaster oven or broiled in a regular oven. We do a “bake-broil” style and the mackerel cooks up moist and golden brown. We serve it with rice and maybe a simple Japanese style cucumber salad with rice vinegar, red onion and red pepper flakes. Simple, elegant and lovely.

Salt Grilled Mackerel or Saba Shioyaki is a popular seafood dishes served as an entrée or part of a bento combination in Japanese restaurants.

 

   

Cleaned mackerels

Steps

1
Done

Sprinkle sea salt over both sides of the fillets and let cure for around 20 minutes. Grate daikon radish, drain or squeeze a lot of the juice out, set aside.

2
Done

After 18th minutes, pre heat oven to 400º. Pat the fillets dry with a paper towel.

3
Done

To grill, place the fish skin side down on a baking sheet lined with aluminum foil or parchment paper (spray or brush oil so it doesn’t stick). Bake for 15 minutes, or until the fish is cooked through.

4
Done

Flip the fish over so the skin is facing up, place tray to a higher rack, nearer to the heating element and grill for another 3-5 minutes.

5
Done

Serve skin side up with a pile of daikon on the side. Add soy sauce to grated daikon if desired. Garnish with lemon wedge.

John [Admin/Founder]

Founder of makan-makan.club, makanan.club

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