📝 About This Recipe
Experience the sublime balance of ocean-fresh richness and savory depth with this traditional Shio Saba. This preservation technique, rooted in Japanese coastal history, transforms the naturally oily mackerel into a firm, umami-packed delicacy with a signature crispy, golden skin. Perfect as a centerpiece for a traditional breakfast or a sophisticated protein for a bento box, this dish celebrates the beauty of simple, high-quality ingredients.
🥗 Ingredients
The Fish
- 4 pieces Fresh Mackerel Fillets (skin-on, pin bones removed, approximately 150g each)
- 1/4 cup Sake (Japanese Rice Wine) (for rinsing and neutralizing fishiness)
The Cure
- 2 tablespoons Coarse Sea Salt (do not use table salt; high-quality sea salt is essential)
- 1/2 teaspoon Granulated Sugar (to balance the saltiness and aid browning)
For Grilling and Garnish
- 1 tablespoon Neutral Oil (such as grapeseed or vegetable oil for the pan)
- 4 inch piece Daikon Radish (finely grated to make 'Daikon Oroshi')
- 1 whole Sudachi or Lemon (cut into wedges for brightness)
- 1 tablespoon Soy Sauce (to drizzle over the grated radish)
- 4 stalks Hajikami Shoga (pickled ginger sprouts for a palate cleanser)
👨🍳 Instructions
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1
Rinse the mackerel fillets gently under cold water. Place them in a shallow dish and pour the sake over them, turning once to coat. Let sit for 5 minutes; this removes any 'fishy' odors and softens the flesh.
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2
Pat the fillets extremely dry using paper towels. Moisture is the enemy of a good cure and crispy skin, so ensure both sides are bone-dry.
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3
Mix the sea salt and sugar in a small bowl. Hold your hand about 12 inches above the fish and sprinkle the salt mixture evenly over both sides of the fillets. This 'snowing' technique ensures even distribution.
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4
Place the salted fillets on a wire rack set over a tray. This allows air to circulate around the fish. Leave them in the refrigerator, uncovered, for at least 2 hours (up to 4 hours for a firmer texture).
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5
After curing, you will notice moisture has beaded on the surface. Use a paper towel to gently blot away this liquid. Do not rinse the fish.
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6
Score the skin of each fillet by making 2-3 shallow, diagonal slashes. This prevents the skin from shrinking and curling during the cooking process.
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7
Prepare your cooking surface. For the best results, use a cast-iron skillet or a non-stick pan over medium-high heat. Add the neutral oil and swirl to coat.
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8
Place the fillets in the pan, skin-side down. Press down gently with a spatula for the first 30 seconds to ensure the skin makes full contact with the heat.
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9
Cook for 4-5 minutes on the skin side without moving them. You are looking for the skin to become deeply golden and shatteringly crisp.
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10
Carefully flip the fillets over. Lower the heat to medium and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
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11
While the fish finishes cooking, grate the daikon radish using a fine grater. Gently squeeze out the excess liquid so you are left with a moist, snowy mound.
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12
Remove the mackerel from the pan and let it rest for 2 minutes on a warm plate to allow the juices to redistribute.
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13
Plate the mackerel skin-side up. Place a mound of grated daikon next to it, adding a few drops of soy sauce to the radish, and garnish with a citrus wedge and pickled ginger.
💡 Chef's Tips
Always use the freshest mackerel possible; look for bright eyes and a firm body if buying whole. The wire rack is crucial during curing to prevent the fish from sitting in its own brine, which would make it too salty. If you prefer a smokier flavor, you can cook these over a charcoal grill using a fine mesh grate. Don't skip the daikon oroshi; its enzymes aid in the digestion of the oily fish and provide a refreshing contrast. To store, you can freeze the salted (but uncooked) fillets individually wrapped in plastic for up to 2 weeks.
🍽️ Serving Suggestions
Serve with a bowl of steaming hot Japanese short-grain white rice. Pair with a hot bowl of miso soup with silken tofu and wakame. Accompany with a side of 'Tsukemono' (Japanese pickles) to cut through the richness. A glass of chilled dry Sake or a light Japanese lager complements the saltiness perfectly. For a complete meal, add a side of 'Tamagoyaki' (rolled omelet).