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Saba Shioyaki

By Groceree

Also known as Grilled Salted Mackerel

Mackerel fillets salted to firm the flesh and draw out moisture, then grilled until the skin blisters and crackles, and served with grated daikon and lemon. The centrepiece of a classic Japanese home breakfast or teishoku.

Last updated

Two grilled mackerel fillets with blistered skin beside grated daikon and lemon wedges
Servings
2 servings
Prep
35 min
Cook
10 min
Total
45 min

Ingredients

  • mackerel fillets2
  • salt1 tsp
  • sake (optional)1 tbsp
  • daikon100 g
  • lemons½
  • gluten-free tamari1 tsp

Instructions

  1. 01

    Brush the with if using, then sprinkle both sides with and leave for 30 minutes.

  2. 02

    Pat off the moisture that comes out.

  3. 03

    Score the skin once or twice so it does not curl.

  4. 04

    Heat the grill to its highest setting and line a tray with foil.

  5. 05

    Grill skin side up under a very hot grill for 6 to 8 minutes, until the skin is blistered and golden and the flesh just cooked.

  6. 06

    Peel and finely grate the , squeeze it lightly and put a mound beside each with a few drops of .

  7. 07

    Cut the into wedges and serve them alongside.

Notes

  • Salting first firms the flesh and removes the fishy edge.
  • Grill it hot and fast so the skin crisps before the fish dries.
  • Salmon is cooked the same way (shake shioyaki; here sake/shake means salmon, not rice wine).

Nutrition per serving

Calories
420 kcal
Protein
32 g
Carbs
2 g
Fat
32 g

Estimated from the ingredients.

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