Salt Grilled Mackerel (Saba Shioyaki)
Salt Grilled Mackerel (Saba Shioyaki) takes about 25 minutes from beginning to end. One portion of this dish contains about 34g of protein, 13g of fat, and a total of 281 calories. This recipe serves 4 and costs $2.03 per serving. 232 people were glad they tried this recipe. It is perfect for The Fourth Of July. It is brought to you by Just as Delish. If you have lime wedge, mackerel, salt, and a few other ingredients on hand, you can make it. Many people really liked this main course. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Salt-Grilled Fish: Salmon Shioyaki, Sanma Shioyaki (Salt-Grilled Pacific Saury), and Saba Misoni (Simmered Mackerel in Miso Sauce).
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
Lemon/lime wedge
4 fillets of Mackerel (saba)
2 tablespoon Sake
1 teaspoon Salt
Equipment:
paper towels
toaster
grill
oven
baking paper
aluminum foil
baking sheet
Cooking instruction summary:
Coat the fish in a plate filled with sake. Pat dry with paper towel.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.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.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.Best eaten hot with squeeze of lemon juice.
Step by step:
1. Coat the fish in a plate filled with sake. Pat dry with paper towel.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.Preheat the oven grill or toaster oven to 400F (200C).
2. 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).
3. Bake for 15 minutes, or until the fish is cooked through.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.Best eaten hot with squeeze of lemon juice.
Nutrition Information:
covered percent of daily need
