Saba Shioyaki

👥 2 servings
⏱️ 45 minutes
🗣️ English (detected)
category: Smoked & Grilled
counters: Japanese Home Cooking
aka: さばの塩焼き, saba shioyaki, saba shioyaki, 鯖の塩焼き, サバの塩焼き, 焼き魚, yakizakana, salt-grilled mackerel, grilled mackerel
pairs-with: gohan, tonjiru
slack: unforgiving — the gap between done and dry under a broiler is about a minute wide, and nothing puts the rendered fat back
washing-up: the broiler tray, a rack to salt the fish on
step: top with grated daikon
#japanese #mackerel #fish #grilled #broiler #weeknight

From: John Chen's Tabular Recipes

🥘 Ingredients

  • mackerel fillets 1 lb
  • fine sea salt 1 ½ tsp
  • sake 1 Tbs
  • grated daikon ½ cup
  • soy sauce 1 tsp
  • lemon 1 wedge
  1. 1
    In Japan this is cooked in a 魚焼きグリル, a shallow drawer under the burner built for nothing else.
  2. 2
    Salt mackerel fillets with fine sea salt on a rack and leave them 30 min , until beads of water stand on the surface.
  3. 3
    Blot @&( timer dry and brush it with sake , which takes the last of it and helps the skin colour rather than just dry.
  4. 4
    Broil @&( timer skin-side up about 4 inches under the element 8 min without turning, until the skin has blistered and split and the thickest part flakes.
  5. 5
    Serve @&( timer with grated daikon , soy sauce poured over the daikon and not the fish, and lemon .

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