Saba Shioyaki
also called さばの塩焼き · saba shioyaki · saba shioyaki · 鯖の塩焼き · サバの塩焼き · 焼き魚 · yakizakana · salt-grilled mackerel · grilled mackerel
- Japanese Home Cooking
- serves 2
- recipe says 45 min
- Smoked & Grilled
Also written for Air Fryer (2 to wash).
Three ways to read this recipe
The table
| Under a broiler the heat is further away, so the skin takes longer to blister and the flesh longer to dry. | ||||
| 1 lb(450 g; 2 fillets, skin scored twice on the diagonal)mackerel fillets | salt, rest 30 min | brush with sake | broil 8 min, skin up | top with grated daikon |
| 1 1/2 tsp(scattered from a foot up so it lands evenly)fine sea salt | ||||
| 1 Tbs(15 mL)sake | ||||
| 1/2 cup(120 mL; squeezed just once)grated daikon | ||||
| 1 tspsoy sauce | ||||
| 1 wedgelemon | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.
Before anything else
2salt, rest 30 min
3brush with sake
goes in with what step 2 made
5top with grated daikon
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 38 min2 of 4 steps give no time
- Needs you
- about 8 min
- If you get it wrong
- Unforgiving — the gap between done and dry under a broiler is about a minute wide, and nothing puts the rendered fat back
- What you'll wash
- Two things — the broiler tray, a rack to salt the fish on
salt, rest 30 min
30 minwalk awayfrom the start
brush with sake
not timed30 min in
broil 8 min, skin up
8 minneeds you30 min in
top with grated daikon
not timed38 min in
- needs you
- you can walk away
- never timed
Goes with
See how it is written
>> title: Saba Shioyaki
>> category: Smoked & Grilled
>> tags: japanese, mackerel, fish, grilled, broiler, weeknight
>> counters: Japanese Home Cooking
>> aka: さばの塩焼き, saba shioyaki, saba shioyaki, 鯖の塩焼き, サバの塩焼き, 焼き魚, yakizakana, salt-grilled mackerel, grilled mackerel
>> pairs-with: gohan, tonjiru
>> servings: 2
>> time: 45 min
>> slack: unforgiving — the gap between done and dry under a broiler is about a minute wide, and nothing puts the rendered fat back
>> washing-up: the broiler tray, a rack to salt the fish on
>> step: Under a broiler the heat is further away, so the skin takes longer to blister and the flesh longer to dry.
In Japan this is cooked in a 魚焼きグリル, a shallow drawer under the burner built for nothing else.
>> step: salt, rest 30 min
Salt @mackerel fillets{1%lb}(450 g; 2 fillets, skin scored twice on the diagonal) with @fine sea salt{1 1/2%tsp}(scattered from a foot up so it lands evenly) on a rack and leave them ~cure{30%min}, until beads of water stand on the surface.
>> step: brush with sake
Blot @&(~1)salted mackerel{} dry and brush it with @sake{1%Tbs}(15 mL), which takes the last of it and helps the skin colour rather than just dry.
>> step: broil 8 min, skin up
Broil @&(~1)mackerel{} skin-side up about 4 inches under the element ~broil{8%min} without turning, until the skin has blistered and split and the thickest part flakes.
>> step: top with grated daikon
Serve @&(~1)saba shioyaki{} with @grated daikon{1/2%cup}(120 mL; squeezed just once), @soy sauce{1%tsp} poured over the daikon and not the fish, and @lemon{1%wedge}.