Salt-Grilled Saba with frying pan. Salt-Grilled Saba with frying pan Saori Fujimoto Singapore. Thaw it completely in the refrigerator when using frozen Saba. One thing to consider is adding the sea salt to the nuts when caramelizing them.
Cut each fillet of mackerel in half. Sprinkle salt liberally on both sides of the fish. Heat the frying pan at medium heat, and oil the surface of the aluminum foil lightly. You can have Salt-Grilled Saba with frying pan using 3 ingredients and 6 steps. Here is how you cook it.
Ingredients of Salt-Grilled Saba with frying pan
- You need 4 of fillets Saba.
- It’s 1 of % salt of fish weight.
- It’s 2 tbsp of Sake (Japanese cooking wine).
Enjoy with rice, miso soup, and salad. Sprinkle salt on both sides of the saba fillets. Salt Grilled Mackerel or Saba Shioyaki is a popular seafood dishes served as an entrée or part of a bento combination in Japanese restaurants. If you're familiar with Japanese cooking, you'd notice that the majority of recipes call for sake (Japanese rice wine).
Salt-Grilled Saba with frying pan step by step
- Thaw it completely in the refrigerator when using frozen Saba..
- Start preparation 30 minutes before grilling the Saba fish. Use kitchen towels to wipe the Saba dry..
- 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..
- Lightly oil the entire frying pan with a kitchen towel. Put the Saba in the frying pan with skin-side down..
- Heat the frying pan with low heat. Sprinkle the Sake. Cover and steam cook for 4 minutes..
- Turn over and cook with lid for 4 minutes more..
There are many benefits of using sake in Japanese cuisine, and this recipe is no exception. We use sake in this grilled mackerel to: There's no recipe for pan-frying Saba Fish. Even a kid can do that. Method (Pan-Fried Saba Fish) Take the Saba Fish out of the freezer, wash the fish fillet. Fish fillet on the pan straightaway.