📝 About This Recipe
A cornerstone of the traditional Japanese breakfast and a beloved staple in Asian morning spreads, Saba Shioyaki celebrates the beauty of simplicity. This dish features oily, succulent mackerel fillets seasoned generously with sea salt to draw out moisture and concentrate the deep, umami flavors of the sea. When grilled, the skin transforms into a golden, crackling parchment that protects the tender, flakey meat beneath, offering a perfect balance of salt and smoke that awakens the palate.
🥗 Ingredients
Main Ingredients
- 2 pieces Mackerel (Saba) Fillets (bone-in or boneless, skin-on)
- 1 teaspoon Fine Sea Salt (high quality, for curing)
- 2 tablespoons Sake (Japanese Rice Wine) (for rinsing and removing fishiness)
The Aromatics & Garnish
- 3 inch piece Daikon Radish (grated and lightly squeezed)
- 1/2 Lemon (cut into wedges)
- 1 tablespoon Pickled Red Ginger (Beni Shoga) (optional garnish)
- 1 stalk Scallions (finely sliced on a bias)
Side Accompaniments
- 2 cups Japanese Short-Grain Rice (steamed and hot)
- 1 tablespoon Soy Sauce (for drizzling over the radish)
- 2 tablespoons Miso Paste (for a side soup)
- 1 teaspoon Dried Wakame Seaweed (for the miso soup)
👨🍳 Instructions
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1
Rinse the mackerel fillets under cold water and pat them thoroughly dry with paper towels. Moisture is the enemy of crispy skin.
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2
Place the fillets on a tray and drizzle the sake over both sides. Let them sit for 5 minutes; the alcohol helps neutralize any strong 'fishy' odors.
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3
Pat the fillets dry again. Using a sharp knife, score a shallow 'X' into the skin of each fillet. This prevents the skin from shrinking and curling during cooking.
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4
Hold your hand about 12 inches above the fish and sprinkle the sea salt evenly over both sides. The height ensures an even distribution. Let the fish rest for 15-20 minutes at room temperature.
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5
While the fish cures, grate the daikon radish. Gently squeeze out the excess liquid so it forms a damp mound, but isn't watery.
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6
Preheat your broiler (top grill) to high, or prepare a toaster oven. If using a traditional grill, ensure the grates are well-oiled.
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7
Wipe away any beads of moisture that have risen to the surface of the fish from the salt. This 'sweat' contains the impurities you want to remove.
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8
Place the mackerel fillets skin-side up on a foil-lined baking sheet or a greased wire rack.
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9
Grill for 7-9 minutes. Watch for the skin to bubble and turn a deep golden brown with occasional charred spots. The fat should be sizzling.
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10
Carefully flip the fillets over and cook the flesh side for an additional 3-4 minutes until the meat is opaque and flakes easily with a fork.
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11
Remove from the heat and let the fish rest for 2 minutes to allow the juices to redistribute.
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12
Plate the mackerel alongside a mound of grated daikon, a lemon wedge, and a small pile of pickled ginger.
💡 Chef's Tips
Always use the 'salt-sweat' method; letting the fish sit with salt for 20 minutes draws out fishy fluids that you must wipe away before grilling. If you don't have a broiler, a heavy cast-iron skillet over medium-high heat works beautifully—start skin-side down and press lightly. For the best texture, purchase 'Atlantic Mackerel' or 'Norwegian Mackerel' as they have the highest healthy fat content. Don't skip the daikon radish; its digestive enzymes help balance the richness of the oily mackerel. Ensure your grill or pan is screaming hot before adding the fish to prevent the delicate skin from sticking.
🍽️ Serving Suggestions
Serve with a bowl of steaming hot Japanese short-grain rice and a side of authentic miso soup. Pair with a cup of hot roasted green tea (Hojicha) to cut through the richness of the fish. Add a side of Tamagoyaki (Japanese rolled omelet) for a complete, protein-packed breakfast. Drizzle a few drops of high-quality soy sauce or ponzu directly onto the grated daikon mound just before eating. Serve with a small dish of Tsukemono (Japanese pickles) to provide a crunchy, acidic contrast.