Saba No Shio Yaki
Take Mackerel out of the package...Dab with paper towel and place on prep tray. Drizzle some dry sake over the fillets and gently rub.
Let the sake absorb into the meat for about 5 minutes. Dab dry and sprinkle sea salt. Let rest for 20 minutes.
In the mean time, get your charcoal grill ready.
(I usually create a 4 by 10 briquette wall of charcoal down the middle of the grill. This usually gives me enough room to move stuff around and lends to great heat control)
Place fillets onto partial direct heat (skin side down) and flip after 6 minutes. Flip again after 4 minutes and get the skin nice and crispy. Remove and plate.
Garnish and serve immediately.
What can be easier... It's extremely delicious and healthy as well.
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