Introduction
Savor the bold and rich flavors of traditional Japanese-style grilled whole mackerel (Saba Shioyaki) right from your Arteflame grill. This simple yet incredibly flavorful dish is made by seasoning a fresh whole mackerel with salt, searing it on the high-heat center grill grate, and slowly bringing it to perfection on the flat griddle cooktop. The result? A crispy, golden-brown crust that gives way to juicy, perfectly cooked fish inside. Paired with grated daikon and a splash of soy sauce for a bright, refreshing contrast, this recipe brings authentic Japanese flavors to your table with ease.
Ingredients
- 1 whole mackerel (cleaned and gutted)
- 1 tablespoon coarse sea salt
- 1 tablespoon unsalted butter (for searing)
- ½ cup grated daikon radish
- 1 tablespoon soy sauce
- Lemon wedges for serving
Instructions
Step 1: Prepare the Arteflame Grill
- Pour some vegetable oil onto three paper napkins and place them in the grill.
- Stack firewood over the oiled napkins and light them up.
- Wait for about 20 minutes for the grill to be fully heated and ready to cook.
Step 2: Season the Mackerel
- Pat the mackerel dry with paper towels.
- Sprinkle the sea salt evenly on both sides of the fish, rubbing it in gently.
- Let the fish sit for about 10 minutes to allow the salt to enhance its flavors.
Step 3: Sear the Fish
- Place the butter on the center grill grate at 1,000F and let it melt.
- Lay the mackerel on the center grill grate and sear for 1-2 minutes per side until a crispy crust forms.
Step 4: Cook to Perfection
- Move the seared mackerel onto the flat griddle cooktop, closer to the cooler edge.
- Cook for 5-7 minutes per side until the fish is tender and its internal temperature reaches 130F.
- Remove the fish when it reaches 115F as it will continue cooking off the grill.
Step 5: Serve
- Plate the grilled mackerel with grated daikon on the side.
- Drizzle soy sauce over the daikon for added umami flavor.
- Serve with lemon wedges for a refreshing finish.
Tips
- Use fresh mackerel for the best flavor and texture.
- Make sure the grill is extremely hot before searing to achieve the perfect crispy crust.
- Moving the fish onto the cooler edges of the flat griddle helps it cook evenly without burning.
Variations
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Garlic Butter Mackerel: Add minced garlic with the butter before searing for a rich, aromatic flavor.
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Spicy Japanese Mackerel: Sprinkle some shichimi togarashi (Japanese chili powder) for an added kick.
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Miso Glazed Mackerel: Brush a mixture of miso paste, mirin, and soy sauce onto the fish before grilling.
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Citrus Soy Mackerel: Marinate the fish in yuzu juice and soy sauce for a tangy, refreshing twist.
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Teriyaki Mackerel: Glaze the fish with a homemade teriyaki sauce for a sweet, caramelized crust.
Best Pairings
- Steamed white rice
- Miso soup
- Pickled vegetables
- Edamame
- Cold sake or green tea
Conclusion
Grilled whole mackerel (Saba Shioyaki) is a delicious, traditional Japanese dish that is easy to make on the Arteflame grill. With a perfectly crispy exterior and succulent interior, this dish is a simple yet flavorful way to enjoy seafood at its best. Pair it with a light side and enjoy a taste of Japan right from your backyard.