Japanese
Grilled Mackerel
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Saba no Shioyaki
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This Japanese style grilled mackerel with crispy skin and tender flesh is seasoned simply with salt. It's a quick and easy recipe which allows you to enjoy this delicious fish to the fullest, no fuss!
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Saba no Shioyaki
Yield
2 servings
Type
Fish
Time
22 minutes
Level
Easy
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what you'll need:
» Mackerel fillets
» Sake
» Salt
» Sudachi (or lemon/lime)
» Grated daikon
(Serving suggestion: rice, miso soup and pickles)
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Coat with sake
Wash the mackerel with cold water, place it in a container and rub both sides with sake. Rest in the fridge for 15-30 minutes.
1
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Dry
Gently pat the surface dry with kitchen paper.
2
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Salt
Sprinkle a generous pinch of salt on both sides of each mackerel fillet.
3
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Make cuts
Make 3-4 diagonal incisions on the skin of the mackerel. Be careful not to cut too deep.
4
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Grill
Preheat your grill on medium high. Place the mackerel under the grill with the flesh side facing up and cook for 4 minutes.
5
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Turn
Flip the fillets over and grill the skin side for 3 minutes or until slightly charred.
6
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Dish up
Best served with grated daikon radish and a squeeze of citrus (I used Japanese sudachi).
7
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check out
FULL RECIPE »
See the full post for more information about this recipe plus tips and tricks!
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