Makarel Panggang (Saba Shioyaki)
Baked in the oven, this Grilled Mackerel or Saba Shioyaki is the simplest fish recipe you can make on a busy weeknight. Serve steamed rice, miso soup, and a side salad to accompany this flavorful fish!
Foto: Just One Cookbook
Bahan-bahan
- 2 fillets mackerel (saba) ((10 oz, 280 g))
- 2 Tbsp sake
- ½ tsp Diamond Crystal kosher salt
- 1 inch daikon radish ((2.6 oz, 75 g; grated))
- 1 wedge lemon ((cut in half))
- 1 tsp soy sauce
Langkah-langkah
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Gather all the ingredients. I cut my mackerel fillets in half crosswise for presentation.
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Coat 2 fillets mackerel (saba) with 2 Tbsp sake.
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Pat dry with paper towels (and discard the sake) and transfer the fish to a baking sheet lined with parchment paper.
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Sprinkle both sides of the fish with ½ tsp Diamond Crystal kosher salt.
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Let it sit at room temperature for 20 minutes. During this time, preheat the oven to 425ºF (218ºC) with a rack placed in the middle position. For a convection oven, reduce the cooking temperature by 25ºF (15ºC).
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After 20 minutes, pat dry the excess moisture released from the fish.
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Place the fish skin side down on the parchment paper and bake for 15–20 minutes, or until the flesh is golden brown.
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Peel and grate 1 inch daikon radish (I use a ceramic grater) and squeeze out most of the liquid.
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Serve the grilled mackerel on individual plates with the grated daikon and 1 wedge lemon (halved) on the side. Pour a few drops of the 1 tsp soy sauce on the grated daikon and use as a refreshing condiment on the fish. Enjoy!
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You can keep the leftovers in an airtight container and store in the refrigerator for 2 days.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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