Today I want to share a very quick and easy grilled fish recipe. Grilled Mackerel or Saba Shioyaki (鯖の塩焼き) is one of the more popular seafood dishes served as an entree or part of a bento combination in Japanese restaurants here in the U.S.
Before I continue with the recipe, I want to apologize for being absent here for more than a week and I’m very sorry for not being able to respond to your messages and questions.
I was planning to take a short break from blogging while my children are on spring break this week. But before I had a chance to give a vacation notice on my blog, my daughter got pretty sick for several days. Before she got fully recover, I ended up getting sick from her and followed by my son. Therefore I needed a little bit more time off to get fully recovered and take care of my son.
During this time my blog has actually moved for 4th time to a dedicated server, and hopefully this should resolve server load issue. Once again, I apologize for my late responses and I will get back to you as soon as I get better.
Meanwhile please enjoy this delicious Grilled Mackerel recipe. Take good care everyone and enjoy the spring weather!
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- 2 fillets of mackerel (saba)
- 2 Tbsp. sake
- Grated radish and soy sauce for garnish
- Rinse the fish under cold water and then quickly run the fish in a bowl of sake.
- Pat dry with paper towel.
- Generously salt 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 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 15-20 minutes, or until the fish is cooked through.
- Grate a piece of daikon using a coarse grater (the one with circle holes). Serve the grilled mackerel with grated daikon on the side. Pour a few drops of soy sauce on grated daikon before you eat. Enjoy eating the combination of the fish and grated daikon together.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.