Salt Grilled (Broiled) Mackerel (Shio-yaki) Recipe



Salt Grilled (Broiled) Mackerel (Shio-yaki) Recipes

Ingredients :

2 small or 1 large mackerel, snapper or garfish, gutted and cleaned, with head on

2 tbsp fine sea salt

Soy ginger dip

4 tsp dark soy sauce

2 tbsp sugar

1 piece fresh ginger, 2.5cm long, peeled and finely grated

Japanese horseradish

3 tbsp Wasabi powder

2 tsp water

1 medium carrot, peeled and shredded

Method :

Rinse the fish under cold running water and dry well with kitchen paper. Slash the fish several times on each side, cutting down as far as the bone. This will ensure that the fish will cook evenly. Salt the fish inside and out, rubbing well into the skin. Place the fish on a plate and leave to stand for 40 minutes. To make the soy ginger dip, place the soy sauce, sugar and ginger in a stainless steel saucepan. Simmer for 2-3 minutes, strain and cool. To make the Japanese horseradish, measure the Wasabi powder into a small cup, add the water and stir to make a stiff paste. Shape into a neat ball and place on a heap of shredded carrot. Wash the fish in plenty of cold water to remove the salt. Secure each in a curved position before grilling. To do this, pass two bamboo skewers through the length of the fish, one above the eye and one below. Preheat a grill (broiler) or barbecue to a moderate temperature and cook the fish for 10-12 minutes, turning once. It is customary to cook the fish plainly, but you may like to baste the skin with a little of the soy ginger dip part way through cooking.

Shio-yaki means salt grilled. In Japan, salt is applied to oily fish before cooking to drawn out the flavors. Mackerel, garfish and snapper are the most popular choices, all of which develop a unique flavor and texture when treated with salt. The salt is washed away before cooking.

Serves 4 - 6


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