Japanese Grilled Mackerel Recipe

You can quickly and easily enjoy this delicious fish to the fullest with this quick recipe for Japanese style grilled mackerel, which has crispy skin and tender flesh.

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Saba Shioyaki (grilled mackerel) Recipe – Japanese Cooking 101

Saba Shioyaki: Salt Grilled Mackerel 🔗

Salt Grilled Mackerel or Saba Shioyaki is a popular seafood dishes served as an entrée or part of a bento combination in Japanese restaurants.

Prep: 5min

Total: 25min

Ingredients:

  • 4 fillets of Mackerel (saba)
  • 2 tablespoon Sake
  • 1 teaspoon Salt
  • Lemon/lime wedge

Instruction:

  1. Coat the fish in a plate filled with sake. Pat dry with paper towel.
  2. Sprinkle salt generously on both side of the fish and let it sit at room temperature for 20 minutes. After 20 minutes… you should see the fish expel water, which makes the flesh denser. Wipe off any excess moisture on the fish.
  3. Preheat the oven grill or toaster oven to 400F (200C). Place the fish skin side down on a baking sheet lined with aluminum foil or parchment paper (spray or brush oil so it doesn’t stick). Bake for 15 minutes, or until the fish is cooked through.
  4. Flip the fish over so the skin is facing up, place tray to a higher rack, nearer to the heating element and grill for another 3-5 minutes.
  5. Best eaten hot with squeeze of lemon juice.

FAQ

What is the best cooking method for mackerel?

Barbecuing is a great way to cook mackerel fillets because the high heat gets the skin super-crispy and the flesh cooked in no time. Quick pan-frying of the fillets is arguably the easiest method of cooking mackerel; just remember to remove the pin bones first.

How do Japanese grill fish?

The Culture of Grilled Fish in Japan Grilled fish is traditionally seasoned with one of these four incredibly simple seasoning combinations: salt only, soy sauce and wine, soy sauce and mirin, or miso and sugar. The fish is grilled over charcoal until it is just barely undercooked, and then it is immediately plated.

How does Gordon Ramsay cook mackerel?

The skewers hold the fish in position to keep the head and tail slightly curved up while cooking, so that it looks as though the fish is ‘alive’. This is the traditional Japanese way of cooking whole fish. Grilled whole fish sprinkled with salt is the simplest way to prepare whole fish in Japanese cuisine.

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