Saba is most often served grilled with salt, a technique known as Shio-yaki 塩焼き. The result is a simple and delicious dish best paired with a bowl of steamed rice, and a bowl of miso soup.
A cold-water fish from the Aozakana 青魚 (blue fish) group named after their silvery-blue appearance, Saba 鯖 (Mackerel) is commonly grilled or prepared as sushi. Its high Omega-3 fatty acid content helps to reduce cardiovascular disease. It is also high in protein. The abundance of Saba makes it a reasonably priced fish, widely available to many for consumption.
Saba Shio-yaki 鯖塩焼き
1. Saba fillet
2. Daikon (white radish)
3. 1 tablespoon of Ponzu (citrus-based sauce)
4. 1/2 teaspoon of Salt
5. 1 teaspoon of Oil
1. Frying pan
4. Paper Towel
Grate approximately 1 cm of Daikon and strain it through a fine mesh to remove excess liquid. This is Daikon Oroshi.
Pour 1 tablespoon of Ponzu over the Daikon Oroshi and put aside.
Place the Saba fillet skin-side down on a piece of paper towel. Pat it dry with another piece of paper towel. Sprinkle 1/4 teaspoon of salt over the meat-side of the Saba fillet, and leave it for 10min. Pat dry any excess moisture that appears. Turn the fillet over, and sprinkle another 1/4 teaspoon of salt on the skin.
Add 1 teaspoon of oil to the frying pan and heat pan at medium heat for about 1 min.
Place the Saba skin-side up on the pan. Cook for about 3-4min until it turns brown. Turn it over and cook for another 3-4min.
Plate the Saba and add the Daikon Oroshi (moulded as an inverted cone) by the side.
Best eaten together with warm steamed rice.