japaneseutama· 2 servings
≈216 kkal · P 2g · L 3.5g · KH 45.8g (per recipe, TKPI estimate)
Mackerel Bakar Garam
Saba Shioyaki
Ingredients
- 2 whole Japanese mackerel (≈300 g each), cleaned and gutted
- 2 Tbsp coarse sea salt
- 2 Tbsp sake
- 1 Tbsp mirin
- 1 tsp grated fresh ginger
- 2 spring onions, cut into 5 cm pieces
- 1 small piece kombu (optional)
- 1 lemon, cut into wedges
- 1 Tbsp soy sauce (for dipping)
- 1 Tbsp grated daikon radish (optional garnish)
Instructions
- 1Pat the mackerel dry, then rub the inside and outside with coarse sea salt; let rest 20 min.
- 2Rinse briefly under cold water, pat dry, and drizzle sake and mirin over the fish.
- 3Stuff the cavity with grated ginger, spring onion pieces, and kombu if using.
- 4Place the fish on a preheated grill or broiler skin‑side down; cook 6–8 min, then flip and grill another 4–5 min until skin is crisp and flesh flakes.
- 5Transfer to a serving plate, drizzle with a little soy sauce, and garnish with lemon wedges and grated daikon.
Source: llm-generated