How to Make Yummy Salt-Grilled Saba with frying pan

Salt-Grilled Saba with frying pan. Thaw it completely in the refrigerator when using frozen Saba. Use kitchen towels to wipe the Saba dry. Saba Shioyaki is grilled mackerel with salt, and it is a very common everyday kind of seafood dish in Japan.

Grilled Mackerel or Saba Shioyaki (鯖の塩焼き) is one of the popular seafood dishes served as an entree or part of a bento combination in Japanese What does Saba Shioyaki mean? Saba (鯖) is mackerel and Shioyaki (塩焼き) means salt (shio) and grilling (yaki). As you can guess, the only. arab cook Salt-Grilled Saba with frying pan using 3 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Salt-Grilled Saba with frying pan

1. You need 4 of fillets Saba.
2. It's 1 of % salt of fish weight.
3. Prepare 2 tbsp of Sake (Japanese cooking wine).

Saba fish (also known as mackerel!) are great for grilling or pan frying as they have a good amount of fat content. The fillets cook until the skin turn crispy and are normally placed over a bed of sliced onions on a hot plate to. salt in hot pan Saba grilled salt fish with green leaves on the ceramic plate. Saba fish (also known as mackerel!) are great for grilling or pan frying as they have a good amount of fat content. Season evenly with salt and pepper.

Salt-Grilled Saba with frying pan step by step

1. Thaw it completely in the refrigerator when using frozen Saba..
2. Start preparation 30 minutes before grilling the Saba fish. Use kitchen towels to wipe the Saba dry..
3. Sprinkle the salt onto the Saba from about 50 cm above. Do the same on the other side of the Saba. (If the Saba weight 400 grams, use 4 grams salt.) Wrap and keep it in refrigerator for 20 - 30 minutes..
4. Lightly oil the entire frying pan with a kitchen towel. Put the Saba in the frying pan with skin-side down..
5. Heat the frying pan with low heat. Sprinkle the Sake. Cover and steam cook for 4 minutes..
6. Turn over and cook with lid for 4 minutes more..

Place grilled fillets on the hot plate and serve. Rub mackerel with a little bit of oil. Place it on top of your oven's wire rack, skin side up. Just a bit will be fine, just to season. Place a pan underneath the wire rack to catch the drippings.