Saba Plate Recipe
Broiled or sauteed Saba with your choice of vegetable tempura, sauteed fresh eggplant, or cold tofu
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Ingredients
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Main Ingredient
Vegetable Tempura
Sauteed Fresh Eggplant
Cold Tofu
Method
Preparing Saba
- 1
Season the Saba
Pat the Saba fillets dry with a paper towel. Sprinkle both sides with salt and pepper. Let it sit for 10 minutes.
- 2
Broil or Saute the Saba
If broiling, preheat the broiler. Place the Saba fillets on a broiler pan skin-side up. Broil for about 5-7 minutes until the skin is crispy. If sauteing, heat a non-stick skillet over medium heat, add a little oil, and cook the fillets for about 4-5 minutes on each side until cooked through.
Making Vegetable Tempura
- 3
Prepare the batter
In a mixing bowl, combine the tempura batter mix with cold water. Stir gently until just combined (do not overmix).
- 4
Heat the oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the vegetables
Dip the prepared vegetables into the batter, allowing excess to drip off, then carefully place them into the hot oil. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels. Season with a pinch of salt.
Sauteed Fresh Eggplant
- 6
Prepare the eggplant
Cut the eggplant into bite-sized pieces and sprinkle with salt. Let it sit for 10 minutes, then rinse and pat dry.
- 7
Preparing Cold Tofu
- 8
Prepare the tofu
Carefully remove the silken tofu from its package and drain the excess water. Cut it into cubes and place them on a serving plate.
- 9
Garnish the tofu
Drizzle soy sauce over the tofu cubes. Top with chopped green onions and grated ginger.
