在烤箱烤,烤鲭鱼或萨巴hioyaki is the simplest fish recipe you can make on your busy weeknight. It’s a little rustic, but a thing of beauty, with its golden crispy skin and delicious flavor. Serve it with steamed rice, miso soup, and a salad, you’ll have a lovely Japanese meal for dinner.
烤mackerel.orSaba Shioyaki(鯖の塩焼き) is one of the popular seafood dishes served as an entree or part of a bento combination in Japanese restaurants in the U.S. You may already know this, but what you may not know is how fast and easy it is to make this grilled fish at home. This is the reason I love making this for my family dinner — it feels special, but is so very simple.
What does Saba Shioyaki mean?
Saba (鯖) is mackerel and Shioyaki (塩焼き) means salt (shio) and grilling (yaki). As you can guess, the only seasoning we need for this dish is salt, which brings out the rich flavors of mackerel. Anyone can just season with salt and cook, and call it a recipe; however, I’ll show you a few tips you can use to make the dish extra delicious!
2 Tips to Make Delicious Grilled Mackerel (Saba Shioyaki)
1.使用缘故
如果您熟悉日本烹饪，您会注意到大多数食谱要求缘故（日本米酒）。在日本料理使用缘故有很多好处，这个食谱也不例外。
We use sake in this grilled mackerel to:
- Addumami
- Tenderize the fish
- 使纹理更多“丰满”（“Fukkura”ふっくら在日语中）
- Remove any fishy odor
If you are not sure what type of sake you can buy,read this poston my blog.
2. The Use of Salt
Salt is used not only to season the fish, but it also extracts water from the fish and eliminates any unpleasant smell. Once you sprinkle the mackerel with salt, let it rest for20 minutes. Do not let it sit anytime shorter or longer. If it is rested too short a time, the fish does not soak up enough salty flavor and the smell may still linger. On the other hand, if you rest it for too long, the smell may be gone but the flesh will get too tight and lose its texture.
What to Serve with Grilled Mackerel
Thanks to its light yet flavorful texture, saba shioyaki pairs well with many dishes. Here are my suggestions:
Rice
Soup
2-3 Sides
- Kinpira gobo (stir-fried burdock root and carrot)
- Chikuzenni (Nishime) (simmered chicken and vegetables)
- Spinach gomaae (spinach with sesame sauce)
- Simmered kabocha squash
- 酸菜
Japanese Ingredient Substitution:If you want to look for substitutes for Japanese condiments and ingredients,click here.
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配方by Namiko Chen of万博体育彩票可靠吗. 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.
烤mackerel.(Saba Shioyaki)
成分s
- 2fillets鲭鱼（SABA）(10 oz, 280 g)
- 2Tbspsake
- ½tspkosher or sea salt (I use Diamond Crystal; use half for table salt)
装饰用
- 1inchdaikon radish(2.6 oz, 75 g; grated)
- 1tspsoy sauce
- 1wedgelemon
Instructions
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收集所有成分。
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Coat the fish with 2 Tbsp sake.
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Pat dry with paper towel (and discard the sake) and transfer the fish to a baking sheet lined with parchment paper.
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在鱼的两侧撒上½茶匙盐。
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让它在室温下坐20分钟。在此期间，将烤箱预热至425ºF（218ºC），架子放在中间。对于对流烤箱，将烹饪温度降低25ºF（15ºC）。
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20分钟后,拍干excess moisture came out from the fish.
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Place the fish skin side down and bake for 15-20 minutes, or until the flesh is golden brown.
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Grate daikon radish using (I lovethis grater).
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Serve the grilled mackerel with grated daikon and a lemon wedge on the side. Pour a few drops of soy sauce on grated daikon and eat the fish with grated daikon. Enjoy!
Nutrition
Editor’s Note:The post was originally published in April 2013. The images and content have been updated in February 2019.
