Dinner · Japanese · 15 min
Saba Shioyaki with Steamed Rice and Blanched Spinach
- Calories
- 717
- Protein
- 46g
- Carbs
- 95g
- Fat
- 17g
Ingredients
- 122.2 g Mackerel fillet (Saba), skin-on
- 266.5 g Rice, white, long-grain, cooked
- 213.2 g Spinach, raw
- 106.6 g Daikon radish, grated
- 75 ml Soy sauce (for seasoning)
Method
- 01Score the skin of the mackerel fillet in a shallow diamond pattern to help render the fat and prevent curling. Lightly salt both sides with sea salt and let it sit for 10 minutes; wipe away any moisture that beads on the surface.
- 02Heat a heavy-bottomed pan or grill pan over medium-high heat. Place the mackerel skin-side down. Press gently with a spatula and sear until the skin is deeply golden, crispy, and releases easily from the pan, about 4-5 minutes. Flip and cook for another 2-3 minutes until the flesh is opaque and flaky.
- 03Meanwhile, bring a small pot of water to a boil. Blanch the spinach for 30 seconds until bright green, then drain immediately and squeeze out all excess water. Toss with a splash of soy sauce.
- 04Fluff the cooked rice and mound it into a bowl.
- 05Plate the mackerel alongside the rice and the seasoned spinach. Top the fish with a generous heap of freshly grated daikon. Serve hot, letting the juices of the fish mingle slightly with the rice.
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