00:00Hi, I'm Yuto, and today on Stachi, I'm going to show you how to make a simple and delicious
00:04Japanese-style grilled mackerel called Sawa no Shioyaki.
00:08Let's get started.
00:09Here, I have one Japanese mackerel that has been divided into two fillets and deboned.
00:15First, I'm going to place them in a bowl of cold water, and gently rub the surface
00:19to clean them.
00:34Once that's done, dry them with kitchen paper, and place them in a container.
00:55Pour a tablespoon of sake over the top, and just rub it all over until the mackerel is
01:01evenly coated.
01:03The sake helps soften the fishy odors, and tenderizes the flesh, so I highly recommend
01:08doing this.
01:10Put a lid on top, and store it in the fridge for about 15 minutes, 30 if you have time.
01:17Once the time is up, start preheating your grill on a medium-high setting.
01:22I'm using a Japanese fish grill, but an oven grill or broiler works just as well.
01:27While you wait, take the mackerel from the fridge and dry it with kitchen paper once more.
01:33We want the skin to crisp up nicely, so it's important there isn't too much moisture.
01:45Place the fillets on a chopping board and make shallow diagonal incisions across the skin
01:50like this.
01:50This will allow the salt to penetrate the skin side, and also help prevent it curling too
01:56much.
01:57Just don't cut it too deep.
02:05Finally, sprinkle both sides with a general pinch of salt.
02:09How much salt you use depends on your preference, but I'd say I use about 1 teaspoon for this
02:16whole mackerel.
02:30The grill should be hot by now, so let's cook.
02:34Place the mackerel with the skin side down first, and grill for about 4 minutes.
02:38This timing is approximate and depends on the thickness of your fish and the strength of
02:43the heat.
02:46If you're using a whole fish, it will take a lot longer.
02:49Try and lay it down so that it's directly underneath the heat source if possible.
02:54If you're making multiple portions, you might need to grill them in batches to ensure even
02:59cooking.
03:01After 4 minutes, flip them over and cook for 3 minutes on the other side or until the skin
03:06is nicely browned and the fish is cooked all the way through.
03:30This is beautifully browned and ready to serve.
03:34I'm just going to grate some daikon radish to place on the side of the mackerel.
03:38This adds a refreshing touch to the dish.
03:41I also like to add a squeeze of citrus.
03:44I'm using stachi this time, but you could use lemon or lime if that's more accessible.
03:57Saba no shioyaki is perfect with rice miso soup and makes a great Japanese-style set meal.
04:04Thanks so much for watching, and if you want to learn more about this recipe, the link to
04:08my blog is in the description.
04:10Thanks again, have a great day.
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