Saba no Shioyaki (Japanese Style Grilled Mackerel)
User Reviews
5
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Prep Time
15 mins
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Cook Time
7 mins
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Total Time
22 mins
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Servings
2 portions
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Calories
218 kcal
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Course
Main Course, Breakfast, Lunch
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Cuisine
Japanese
Saba no Shioyaki (Japanese Style Grilled Mackerel)
Description
Saba no Shioyaki involves rinsing skin-on mackerel fillets and marinating them with sake for 15 to 30 minutes to reduce fishiness and add subtle flavor. After drying the fish, a generous sprinkle of salt is applied evenly. Three shallow diagonal cuts on the skin help heat penetrate and prevent curling during grilling.
Cooking under a medium-high or high oven grill, the mackerel is placed skin side down initially and then flipped to crisp the skin. The grilling times of around 4 minutes per side produce a crispy, lightly browned exterior with tender, juicy flesh inside. The method is straightforward and relies on fresh quality fish, careful salting, and attentive grilling.
Serving with sudachi, a Japanese citrus, and grated daikon radish with optional soy sauce adds refreshing and cooling elements that complement the savory fish. This dish pairs well with steamed rice, pickles, and miso soup, creating a traditional Japanese meal balance.
Ingredients
- 2 mackerel skin-on, fillets
- 1 tbsp sake
- salt
- 1 wedge sudachi optional
- daikon radish daikon oroshi) optional, grated
Instructions
- Wash 2 mackerel fillets under cold running water and place them in a container. Pour 1 tbsp sake over the surface and rub it over both sides.Cover the container and rest in the fridge for 15 minutes, 30 minutes if you have time.
- Once rested, remove the mackerel from the fridge and preheat your oven grill or broiler on a medium-high/high setting. While you wait, dry the surface of the mackerel with kitchen paper on both sides.
- Sprinkle a generous pinch of salt from a height on each side, this will help evenly distribute it.
- Make 3 shallow, diagonal incisions on the skin of the mackerel.
- Place the fillets on the grill with the skin side down and grill the flesh side for 4 minutes. (Exact time might vary depending on the strength of your oven grill and the thickness of your fish.)
- Flip over and grill the skin side for 3 minutes or until crispy and lightly browned.
- Serve each portion 1 wedge sudachi and grated daikon radish drizzled with a dash of soy sauce (optional).
- Enjoy!
Notes
- This dish is typically served with Japanese rice, pickles, and miso soup for a complete meal.
- Sudachi citrus and grated daikon radish add brightness and counterbalance the rich flavor of grilled mackerel.
- Marinate in sake to help minimize fishiness and enhance flavor before grilling.
- Make shallow incisions in the skin to ensure even cooking and prevent curling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2portions
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 6.5g | 2% |
| Protein | 18.3g | 37% |
| Fat | 12.8g | 20% |
| Saturated Fat | 4.6g | 23% |
| Polyunsaturated Fat | 2.6g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 234mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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