Teriyaki Grilled Saba Mackerel, No Added Refined Sugar
International dishesGrilled DishesJapanabout 50 minutes
This suits a quick rice dinner. The surface turns deep glossy brown and the flesh is rich. Frozen saba needs to thaw completely and be patted dry before it is marinated. The hard part is the sauce, which has to thicken before it will cling.
The sauce is cooked from soy sauce, mirin, rice vinegar and minced ginger over medium heat until it just simmers and thickens. The fish marinates for 20 to 30 minutes before it goes into the oven.
This batch weighs about 485g, at roughly 139 calories per 100g.
Method
Leave the frozen saba at room temperature for 1 to 2 hours until it thaws completely, rinse it in clean water and pat dry with paper towel.
Put 3 tablespoons soy sauce, 1 tablespoon mirin (Japanese sweet cooking wine), 1 tablespoon kOBE Monk Fruit Blend, 1 teaspoon rice vinegar and 1 teaspoon minced ginger into a small pot and cook over medium heat until the mixture simmers gently and thickens.
Let the sauce cool slightly, pour it over the fish and rub it across both sides with gloved hands, then marinate for 20 to 30 minutes.
Heat the oven to 180 degrees C for 5 minutes.
Bake the fish at 180 degrees C for about 12 to 15 minutes.
Open the oven, brush on the remaining sauce and bake for another 3 to 5 minutes at 200 degrees C until the surface turns deep glossy brown.
Tips
Cooking the sauce until it thickens is what lets it coat the fish evenly and shine.
An extra brush of sauce before the second bake keeps the fish from drying out.
Patting the fish completely dry before marinating keeps the sauce from running off.
Two minutes of rest after baking keeps the flesh from breaking when it is lifted.
Thaw saba at room temperature rather than in water, as soaking waterlogs the flesh and washes out the flavor.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.