Japanese Grilled Mackerel (Saba Shioyaki)

5 from 1 vote

Japanese Grilled Mackerel (Saba Shioyaki)

Bold and smoky Japanese grilled mackerel fillets (or Saba Shioyaki as they say in Japan) with succulent flesh and crispy skin. A delicious and nutritious weeknight-friendly recipe that comes together in just 20 minutes.

Prep Time10

Cook Time10

resting time (optional)20

Course: Main Course

Cuisine: Japanese

Servings: people

Calories: 312kcal

Author: Helen

Ingredients

200 g mackerel fillets (Note 1)
Fine sea or kosher salt
2 tbsp sake (Note 2)
1.5 tbsp neutral oil (Note 3)

Soy & mirin sauce (optional)

2 tbsp regular or light soy sauce
2 tbsp mirin
1 tbsp sugar
1 tbsp sake

To serve (optional)

Shredded daikon
Citrus fruits like lemon, lime or yuzo
steamed green beans
sushi rice
sesame seeds

US Customary - Metric

Instructions

Optional soy/mirin sauce

Place a small saucepan on a low heat and add the soy sauce, mirin, sugar and water. Stir until the ingredients are combined and warmed through. Turn off the heat and set aside.

Grilled Mackerel

Pour sake over the mackerel fillets and dry them with kitchen paper.
Sprinkle both sides of the mackerel with salt and set aside for 20 minutes if you have time.
Set your grill to its highest heat. (Note 4)
Brush both sides lightly with oil.
Place the mackerel fillets (skin side down) onto the grill pan and grill in the middle of the oven for two minutes until the flesh becomes opaque.
Turn them over so the skin side is now up and return to the grill and cook until the skin starts to crisp up.
Move the grill pan up to the top of the grill for 1 more minute for extra crispy skin. Keep an eye on it and ensure you remove it before the skin starts to burn.
Serve immediately with optional sushi rice, steamed green beans, soy mirin sauce topped with sesame seeds.

Notes

Mackerel: You can use fresh or thawed frozen mackerel fillets. Pacific mackerel is best if you have access to it otherwise Atlantic or Spanish mackerel are fine.
Sake: Enhances the flavour, reduces odour, and helps to tenderise the mackerel. You can also use rice wine vinegar, lemon juice or dry sherry instead.
Neutral oil: Such as groundnut, canola, vegetable or sunflower oil.
Grilling the mackerel: Don't hesitate to crank up the heat to get super crispy skin and the best flavour.

Storage:

Saba Shioyaki should be served promptly. As it cools the skin will lose its crispiness, and the flesh's tenderness and flavour diminish. However, you can store leftovers in the fridge for up to 2 days. It's best to remove the skin and enjoy leftover grilled mackerel cold in a sandwich, salad, or bento, rather than attempting to reheat it.

Nutritional information:

Is for grilled mackerel only and does not include optional serving suggestions.

Nutrition