Total: 45 min
Yield: 2 servings
Ingredients
- 2 fillets mackerel (saba) (10 oz, 280 g)
- 2 Tbsp sake
- ½ tsp kosher or sea salt
For Garnish
- 1 inch daikon radish (2.6 oz, 75 g; grated)
- 1 tsp soy sauce
- 1 wedge lemon
Directions
- Gather all the ingredients.
Saba Shioyaki Ingredients. - Coat the fish with 2 Tbsp sake.
saba shioyaki - Pat dry with paper towel (and discard the sake) and transfer the fish to a baking sheet lined with parchment paper.
- Sprinkle ½ tsp salt on both sides of the fish.
- Let it sit at room temperature for 20 minutes. During this time, preheat the oven to 425ºF (218ºC) with a rack placed in the middle. For a convection oven, reduce cooking temperature by 25ºF (15ºC).
- After 20 minutes, pat dry the excess moisture came out from the fish.
- Place the fish skin side down and bake for 15-20 minutes, or until the flesh is golden brown.
- Grate daikon radish using (I love this grater).
- Serve the grilled mackerel with grated daikon and a lemon wedge on the side. Pour a few drops of soy sauce on grated daikon and eat the fish with grated daikon. Enjoy!