30min 4 ppl
Saba Shioyaki
25 minutes
4 people
Easy≤30 min & ≤6 steps
25 min · 6 steps
Easy: ≤30 min and ≤6 steps
380 kcalper person
Protein 26g
Carbs 4g
Fats 28g
About this dish
Mackerel salted for ten minutes, then grilled skin-first until it blisters and the flesh turns opaque. As plain as Japanese fish cookery gets, and better for it.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Daikongrated200 g
- Lemoncut into wedges1
Fish & Seafood
- Mackerel filletsskin scored4
Spices & Seasonings
- Salt8 g
Oils & Condiments
- Soy sauce20 ml
Utensils
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Score the skin of each mackerel fillet in a shallow crosshatch and pat dry.
Approx. 5 minutes
2
Season both sides generously with salt and leave to stand for 10 minutes.
Approx. 3 minutes
3
Grate the daikon and squeeze out any excess liquid.
Approx. 4 minutes
4
Heat a grill or grill pan to high and cook the mackerel skin-side up first for 4 minutes.
Approx. 4 minutes
5
Turn and grill skin-side down for 4 minutes more, checking the centre reaches 63°C with a meat thermometer and the skin is blistered.
Approx. 6 minutes
6
Serve with the grated daikon, a drizzle of soy sauce and lemon wedges.
Approx. 3 minutes
