Saba Shioyaki is grilled mackerel with salt, and it is a very common everyday kind of seafood dish in Japan. It is a very simple dish, with a flavor that comes only from salt and the fish itself, but you never get tired of it.
Ingredients
a whole mackerel (2 fillets)
salt
2" Daikon radish
soy sauce
Instructions
Ingredients
a whole mackerel (2 fillets)
salt
2" Daikon radish
soy sauce
Instructions
Cover a frying pan with aluminum foil.
Grate Daikon radish, and set aside.
Clean and fillet the fish or have your fish shop do it for you. Cut each fillet of mackerel in half. Sprinkle salt liberally on both sides of the fish.
Heat the frying pan at medium heat, and oil the surface of the aluminum foil lightly. Place the fish skin side down on the pan. Cook 7-8 minutes on each side, or until brown and cooked through.
Plate the fish, then add grated radish on the side, and pour some soy sauce on the radish if you want.
Grate Daikon radish, and set aside.
Clean and fillet the fish or have your fish shop do it for you. Cut each fillet of mackerel in half. Sprinkle salt liberally on both sides of the fish.
Heat the frying pan at medium heat, and oil the surface of the aluminum foil lightly. Place the fish skin side down on the pan. Cook 7-8 minutes on each side, or until brown and cooked through.
Plate the fish, then add grated radish on the side, and pour some soy sauce on the radish if you want.
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