Dinner · Japanese · 15 min
Saba Shioyaki (Salt-Grilled Mackerel) with Steamed Rice and Goma-ae Spinach
- Calories
- 699
- Protein
- 27g
- Carbs
- 106g
- Fat
- 20g
Ingredients
- 58.0 g Atlantic Mackerel Fillets (skin-on)
- 278.6 g Rice, white, long-grain, cooked
- 222.8 g Spinach, raw
- 10.1 g Peanut butter, reduced sodium (for Goma-ae sauce)
- 20.1 g Honey (for glaze/sauce)
Method
- 01Prepare the mackerel: Score the skin of the fillets in a shallow diamond pattern. Sprinkle generously with sea salt on both sides and let rest for 10 minutes. Pat dry thoroughly with paper towels to ensure a crispy skin.
- 02Grill the mackerel: Heat a heavy-bottomed pan or grill pan over medium-high heat. Place the fillets skin-side down. Cook for 4-5 minutes until the skin is blistered and golden-brown. Flip carefully and cook for another 2-3 minutes until the flesh is opaque and flakes easily.
- 03Prepare the Goma-ae: Blanch the spinach in boiling water for 30 seconds, then immediately plunge into an ice bath to lock in the vibrant green color. Squeeze out all excess moisture.
- 04Whisk the sauce: Combine the peanut butter, honey, and a splash of soy sauce (optional) until smooth. Fold the blanched spinach into the sauce.
- 05Plating: Serve the grilled mackerel alongside a mound of steamed white rice and the dressed spinach. Garnish with a squeeze of yuzu or lemon to cut through the richness of the mackerel.
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