Grilled Saba Recipe

Prepare the fish

Rinse the butterflied saba under cold water and pat very dry with paper towels. If not already butterflied, split down the back or belly and remove backbone so fish lies flat. Score the skin lightly (2–3 diagonal cuts per fillet) to help render fat and cook evenly.

Season

Sprinkle sea salt evenly over the skin and flesh sides of each mackerel (about 3/4 tsp per fish, total 1.5 tsp). Lightly dust with black pepper on the flesh side only. Let sit for 10–15 minutes at room temperature to draw out a little moisture and season through.

Preheat grill

Preheat a grill (charcoal, gas, or a broiler/oven grill pan) to medium-high heat, about 400–450°F (200–230°C). If using a broiler, position rack 6–8 inches from the element. Oil the grill grate or prepare a lightly oiled baking sheet if broiling.

Oil and grill

Brush the skin side lightly with vegetable oil to prevent sticking. Place the saba skin-side down on the hot grill. Cook 4–6 minutes without moving, until the skin is crisp and browned and the fish releases easily from the grate. Flip and cook flesh-side 1–2 minutes more until just cooked through (opaque and flaky). Total cook time depends on thickness — aim for internal temp ~135–140°F (57–60°C). For broiling, broil skin-side up for 6–8 minutes until skin is blistered and flesh is cooked.

Rest and serve

Transfer the grilled saba to a plate and let rest 1–2 minutes. Serve each piece with a lemon wedge (if using) and alongside the grated radish and soy sauce.

Grate daikon

Peel the daikon and grate it on the fine side of a grater into a bowl until you have about 1 cup of fluffy grated radish. If excess liquid accumulates, gently press once in a sieve or use a spoon to remove a little — keep it slightly moist.

Season grated radish

Stir the rice vinegar or lemon juice (1 tsp) into the grated daikon and add the freshly grated ginger (optional) to taste (about 1/2 tsp). This brightens the flavor and removes raw harshness.

Plate and garnish

Spoon a mound of the seasoned grated daikon beside or on top of each grilled saba portion. Sprinkle sliced scallion over the radish and add shiso leaf if using. Serve the soy sauce on the side for dipping: either pour a small amount directly on the radish or place it in a dipping dish.