Mackerel Saba Shioyaki

Crispy, blistered skin that crackles with every bite, revealing rich and juicy flesh. The aroma of grilled fish is immediate, perfectly balanced by the sharp freshness of grated radish.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 507
• Protein: 42 g
• Carbs: 6 g
• Fat: 33 g

Ingredients

• 4 piece Atlantic mackerel ( filleted with skin )
• 4 tbsp Sake or rice alcohol ( for marinating )
• 2 tsp Gray sea salt
• 2 tsp Peanut oil ( for the pan )
• 200 g Korean radish ( finely grated )
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )
• 2 tbsp soy sauce optional ( for serving )

Instructions

1. Prep and salting

   Score the skin of the mackerel fillets in a cross pattern. Drizzle with sake, then sprinkle sea salt on both sides. Let rest for 20 minutes; the salt draws out moisture and removes any fishy odors.

2. Drying the fillets

   Carefully pat the fillets dry with a clean cloth. The skin must be bone-dry to the touch to ensure a proper Maillard reaction and perfect crispiness.

3. Searing and cooking

   Heat a pan with oil. Place the fillets skin-side down first. Press lightly to ensure full contact with the pan. Once the skin is golden and blistered, flip to finish cooking for 2 minutes.

Chef's tips

• The secret is in the drying: if the skin is damp, it will boil instead of grilling.
• Only flip the fish once to avoid damaging the delicate flesh.

Storage

Eat immediately to enjoy the crispy skin. Does not store well.