Traditional Saba Shioyaki
The quintessential Japanese breakfast or lunch fish. A beautiful fillet of mackerel (Saba) is aggressively salted to draw out moisture and firm the meat, then broiled until the skin is blistered and the rich, oily meat is perfectly cooked. Served simply with grated daikon.
Course Sides & Appetizers
- 2 Mackerel fillets Saba, with skin
- 1 tbsp Coarse sea salt
- 1 cup Daikon radish grated
- 1 tbsp Soy sauce
- 1 Lemon or Sudachi citrus wedge
Salt and Cure the Fish: Rinse the mackerel fillets under cold water and pat them exceptionally dry with paper towels. Sprinkle the coarse sea salt generously over both the flesh and the skin. Place the fillets on a wire rack and let them sit for 20 minutes. This draws out excess moisture and fishy odors while firming the meat.
Prepare the Grill: Wipe the excess moisture off the fish with a paper towel. Score the skin side with a shallow 'X' to prevent it from bursting. Preheat your oven broiler or fish roaster to high heat.
Broil the Mackerel: Lightly oil the broiler pan to prevent sticking. Place the fillets skin-side up. Broil for 6 to 8 minutes until the skin is blistered, slightly charred, and the fat is visibly bubbling. Do not flip the fish.
Serve: Carefully transfer the hot mackerel to a serving plate. Squeeze the excess water out of the grated daikon and place a small mound next to the fish. Drizzle a few drops of soy sauce over the daikon and serve with a wedge of fresh citrus.
Keyword Fish, Grilled, Healthy, Mackerel, Teishoku, Traditional