Photograph of the finished Saba shioyaki

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Saba shioyaki

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Saba mackerel Saba mackerel 1.6 lb
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Cooking sake Cooking sake 2 ⅔ tbsp
  • Photograph of White radish White radish 7.1 oz
  • Photograph of Soy sauce Soy sauce 2 ⅛ tbsp
  • Photograph of Lime Lime 1
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Wash the mackerel fillets, pat them dry, and rub them with sake to remove the fishy smell.
  2. 2 Sprinkle salt evenly on both sides of the fish and let it rest for 20 minutes to allow it to release excess water.
  3. 3 Pat dry again, then grill the skin side down for 6 minutes over medium heat.
  4. 4 Flip the meat over and grill for another 4 minutes until cooked through, avoiding overcooking.
  5. 5 Serve with grated and drained radish, a little soy sauce, and a slice of lemon.

With an appliance

  • Oven 28 min

    Replace steps 3-4: place the skin-up fillet on the top rack, bake at 230 degrees for 9 minutes, and rotate the tray after 5 minutes; the fish will be evenly cooked, the skin will be dry without needing to be turned, but it will lack the grilling flavor.

Start cooking