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Baked in the oven, this Grilled Mackerel or Saba Shioyaki is the simplest fish recipe you can make on your busy weeknight. Serve with steamed rice, miso soup, and salad to go with this delicious fish!
Grilled Mackerel (Saba Shioyaki)
INGREDIENTS
- 2 fillets mackerel (saba) (10 oz, 280 g)
- 2 Tbsp sake
- ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
For Garnish
- 1 inch daikon radish (2.6 oz, 75 g; grated)
- 1 tsp soy sauce
- 1 wedge lemon
INSTRUCTIONS
- Gather all the ingredients.
- Coat the fish with 2 Tbsp sake.
- Pat dry with paper towel (and discard the sake) and transfer the fish to a baking sheet lined with parchment paper.
- Sprinkle ½ tsp salt on both sides of the fish.
- Let it sit at room temperature for 20 minutes. During this time, preheat the oven to 425ºF (218ºC) with a rack placed in the middle. For a convection oven, reduce cooking temperature by 25ºF (15ºC).
- After 20 minutes, pat dry the excess moisture came out from the fish.
- Place the fish skin side down and bake for 15-20 minutes, or until the flesh is golden brown.
- Grate daikon radish using.
- Serve the grilled mackerel with grated daikon and a lemon wedge on the side. Pour a few drops of soy sauce on grated daikon and eat the fish with grated daikon. Enjoy!
https://www.justonecookbook.com/grilled-mackerel-saba-shioyaki/
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