Japanese

Saba Shioyaki (Grilled Mackerel)

Name: Saba Shioyaki (Grilled Mackerel)
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 mackerel fillets (about 6 oz each), skin on; 1 1/2 tsp kosher salt; 1 tbsp sake; 1/4 cup grated daikon radish, lightly squeezed; 1 lemon, cut into wedges

Salt-cured mackerel fillets broiled until the skin blisters and crisps over moist, flaky flesh, served with grated daikon and lemon.

50 minutes

Serves 4

Dinner

Contains common allergens

Fish Seafood

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Instructions

5 steps

1
Pat the mackerel fillets dry, sprinkle both sides evenly with the salt, and rest skin-side up on a rack for 20 minutes to draw out moisture and firm the flesh.

2
Blot away the surface moisture and any beads that have formed, then brush the fillets lightly with the sake to suppress fishiness and add aroma.
3
Position an oven rack 6 inches below the broiler, preheat on high, and line a foil-covered tray with a lightly oiled rack.
4
Broil the fillets skin-side up for 6 to 7 minutes until the skin is blistered and golden, then flip and broil 3 to 4 minutes more until the flesh flakes easily and reaches 145°F.
5
Plate each fillet, mound the grated daikon to one side, and serve with lemon wedges and a small dish of soy sauce for dipping the radish.

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