Saba Shioyaki

Nutrition · per serving

Steps

1. 1

   Pat the mackerel fillets very dry with kitchen paper; this helps the skin blister and brown instead of steaming. Lightly score the skin once or twice if the fillets are thick, then rub both sides with the fine sea salt and the grated fresh ginger.

   2 fillets, about 150 g each mackerel fillets, bone-in or pin-boned4 g fine sea salt5 g grated fresh ginger
2. 2

   Preheat a grill, grill pan, or broiler to high. While it heats, peel the daikon radish and grate it finely. Cut the lemon into wedges.

   120 g daikon radish1/2 lemon
3. 3

   Place the mackerel skin-side up under the grill or on the hot grill pan. Cook for 4-5 minutes until the skin is browned and lightly blistered, then turn and cook 3-4 minutes more until the flesh is just cooked through and flakes easily. If using especially fatty saba, let excess fat render off rather than moving the fish too much.

   2 fillets, about 150 g each mackerel fillets, bone-in or pin-boned
4. 4

   Let the fish rest for 1 minute so the juices settle. Lightly squeeze any excess water from the grated daikon so it stays fluffy rather than watery.

   120 g daikon radish
5. 5

   Serve each fillet immediately with a mound of grated daikon, lemon wedges, and soy sauce on the side. A little lemon and a dab of daikon on each bite balances the rich fish.

   120 g daikon radish1/2 lemon10 ml soy sauce

Origin & History

Shioyaki, or salt-grilling, is a classic Japanese way of cooking fish that highlights freshness with minimal seasoning. Saba shioyaki became especially popular as an everyday home and set-meal dish because mackerel is affordable, rich, and deeply flavorful. It is often served with grated daikon to cut through the oiliness of the fish.