ReceptnaptárSaba shioyaki (salt-grilled mackerel)
Saba shioyaki (鯖塩焼き) is one of the best-loved and simplest fish dishes in Japanese home cooking: salted, grilled mackerel. The oily, aromatic fish gets salt and heat, so the skin is crisp and the flesh rich and tasty. Grated daikon and lemon cut the oiliness.
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Ingredients
Method
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- Pat the mackerel dry and salt both sides evenly.
- Put on a plate and leave for 20–30 minutes so the salt draws out excess moisture and the fishy smell.
- Blot away the liquid with kitchen paper.
- Heat the grill or a non-stick frying pan over medium-high heat (put the fish skin-side up under the grill, or skin-side down in the pan).
- Cook for 4–5 minutes, turn and cook for 3–4 more minutes until the fish is cooked through and the skin is crisp and golden.
- Serve with grated daikon and soy sauce, lemon wedges and rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Salting and resting reduces the fishy smell and firms the flesh.
- The fish must be very fresh; mackerel spoils fast.
- Dry it with kitchen paper to crisp the skin.
- Can also be cooked on foil in the oven or under the grill.
Frequently asked questions
What can replace mackerel?
Sardines, herring or salmon fillets.
Is it bony?
The fillet has fewer bones; a whole fish has many small ones.
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- Saikyo yaki (miso-marinated grilled fish)
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