Saba (d) Recipe
Grilled Norwegian Mackerel (Choice of Teriyaki or Shioyaki Style (Lightly Salt & Peppered) (Note: Saba May Contain Bones) Served with Miso Soup (Dine In Only)
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Ingredients
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Fish
Teriyaki Sauce (if making Teriyaki style)
Miso Soup
Method
Preparing the Mackerel
- 1
Season the Fish
Rinse the Norwegian mackerel under cold water and pat dry with paper towels. Sprinkle salt and black pepper generously on both sides of the fish. Allow it to marinate for about 20 minutes.
- 2
Prepare Teriyaki Sauce (Optional)
In a small saucepan, combine soy sauce, mirin, sugar, and sesame oil. Heat over medium heat until the sugar dissolves. Allow to cool before marinating the fish if you are making teriyaki style.
- 3
Marinate (if using Teriyaki sauce)
Place the seasoned mackerel into the teriyaki sauce and let it marinate for 30 minutes in the refrigerator.
Grilling the Mackerel
- 4
Preheat the Grill
Preheat your grill to medium-high heat.
- 5
- 6
Check for Bones
After grilling, check the fish for any bones before serving.
Preparing Miso Soup
- 7
Make Dashi Broth
In a pot, bring 4 cups of dashi stock to a simmer.
- 8
Add Miso Paste
Turn off the heat and add the miso paste, stirring until fully dissolved.
- 9
Add Tofu and Seaweed
Add cubed tofu and wakame seaweed to the broth. Allow it to sit for a few minutes to heat through.
- 10
Garnish
Before serving, garnish the miso soup with chopped green onions.
Serving
- 11
Plate the Dish
Serve the grilled mackerel on a plate alongside a bowl of steaming miso soup.
- 12
Enjoy
Enjoy your grilled Norwegian mackerel with miso soup!
