Yen Can Cook: Saba Shioyaki (Grilled Mackerel with Salt)
Saba Shioyaki (grilled Mackerel with salt) used to be one of my favourite order in Japanese restaurant, I like its firm flesh and simple cooking style can can savour the original taste of the fish. But do you know we can easily duplicate this dish at home? The ingredients needed are incredibly simple (until no photo of ingredients as usual, (*´∀｀）and easily can get from any supermarkets. Let’s check it out!
Ingredients (Serve: 2-3)
2 fillets Mackerel (I got those frozen vacuumed pack from supermarket)
2 tablespoons sake
1/2 teaspoon salt
Lemon wedges
Daikon/white radish, grated (optional)
soy sauce (optional)
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Step 1; Clean the fish fillets with running water inside and out. Then use paper towels to dry it up.
Step 2: Marinated the fish with sake and salt for 20 minutes.
Step 3: Discharge the sake and pat dry the fish with paper towel.
Step 4: Preheat oven 200 ºC. Line the baking tray with parchment paper, place the fish (Step 3) on the tray with fish skin side down, bake for 20 minutes.
Step 5: Pat dry the moisture came out from the fish and flip over the fish and bake 15 minutes or until the skin is golden brown and crispy.
Step 6: Serve with daikon with soy sauce or lemon wedges.
HAPPY COOKING!
I love saba shioyaki too….and I’ve cooked with this frozen mackerel before. I’m just wondering how you got the fish fillets to brown so beautifully without a browning agent like oil or soy. Could it be due to the sake you used in the marinade? 😉
Kris, although mine was nicely browned, but it was slightly on dry side. Next time I’ll try to cook it on stove to see how’s the result 🙂
I love saba shioyaki! Yours is done very nicely until perfectly browned. I’ve grilled it once before long ago but mine was not browned like yours. I must give it another try.
PH, although mine was nicely browned, but it was slightly on dry side. 🙁
Yours is so nicely done it looks like it is bought from a fine Japanese restaurant. I’ve got to try this someday as we love this lots.
Merryn, thanks for the compliment!
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ooo, i’m usually not a saba shioyaki fan (many restaurants serve it a bit too fishy / salty / dry for my preference), but yours looks lovely! 😀