Saba Shioyaki (Grilled Mackerel)
Salt-cured mackerel fillets broiled until the skin blisters and crisps over moist, flaky flesh, served with grated daikon and lemon.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Saba Shioyaki (Grilled Mackerel) to your week, check it against your household's allergens, and build the shopping list automatically.