Saba Shio, or salted mackerel, is a simple but tasty dish often found on the menus of Japanese restaurants. I discovered that I could make this at home at a fraction of the price of ordering one at the restaurant. You can find frozen salted mackerel in most Asian grocery stores, nicely sealed and vacuum-packed.
Before preparing the fish, let it thaw in the fridge for a few hours. Then lightly dust it with cornflour and place it on a hot grill with a little oil. Cook both sides until golden brown and crisp, using a large fish turner or spatula to flip it over carefully. Then, just transfer it onto a plate and serve with some lemon wedges and grated daikon with a little soy sauce. It's quick, easy and convenient, and the kids love it too! Yum!
2 comments:
Wow! Perfectly cooked saba! Those crunchy skins looks so good. I'll be happy with rice, vegetable miso soup and this fish... simplicity is the best sometimes!
Thanks Nami! My son especially loves the crunchy salty skin....such umami flavours :) It is indeed satisfying...we also enjoy it with rice, miso soup and wilted spinach mixed with a little dashi and sesame seeds.
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