Makarel Panggang (Saba Shioyaki)

Name: Makarel Panggang (Saba Shioyaki)
Prep time: 5 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 2 mackerel fillets (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 lemon wedge ((cut in half)); 1 tsp soy sauce

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!

⏱ 45 min 🔨 Prep 5min 🔥 Cook 20min 📊 Medium 🍽 2 servings ⭐ 4.7 (147) 👁 5

Ingredients

2 servings

2 mackerel fillets (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 lemon wedge ((cut in half))
1 tsp soy sauce

Instructions

Gather all the ingredients. I cut my mackerel fillets in half crosswise for presentation.
Coat 2 fillets of mackerel (saba) with 2 Tbsp sake.
Pat dry with paper towels (and diskard the sake) and transfer the fish to a baking sheet lined with parchment paper.
Sprinkle both sides of the fish with ½ tsp Diamond Crystal kosher salt.
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).
After 20 minutes, pat dry the excess moisture released from the fish.
Place the fish skin side down on the parchment paper and bake for 15–20 minutes, or until the flesh is golden brown.
Peel and grate 1 inch daikon radish (I use a ceramic grater) and squeeze out most of the liquid.
Serve the grilled mackerel on individual plates with the grated daikon and 1 wedge lemon (halved) on the side. Pour a few drops of 1 tsp soy sauce on the grated daikon and use as a refreshing condiment on the fish. Enjoy!
You can keep the leftovers in an airtight container and store in the refrigerator for 2 days.