Saba no Shioyaki Recipe (Japanese-style Grilled Mackerel)

mackerel

🥗Healthier: sardines

💰Cheaper: herring

Sardines are lower in calories and herring is often less expensive.

Place the mackerel fillets in a bowl of cold water and gently rub the surface to clean them.

Dry the fillets with kitchen paper and place them in a container.

Pour 1 tablespoon of sake over the fillets and rub it all over until evenly coated.

Cover and store in the fridge for about 15-30 minutes.

Preheat the grill on medium-high heat.

Dry the fillets with kitchen paper again to ensure the skin crisps up nicely.

Make shallow diagonal incisions across the skin of the fillets to allow salt to penetrate and prevent curling.

Sprinkle both sides of the fillets with about 1 teaspoon of salt.

Place the fillets skin-side down on the grill and cook for about 4 minutes.

Flip the fillets over and cook for another 3 minutes or until the skin is nicely brown and the fish is cooked through.

Serve the mackerel with daikon radish and a squeeze of yuzu or lemon, alongside rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens