Fresh sushi-grade Mackerel, also called Saba in Japanese restaurants are served with a pinch of ginger and green onions. It’s prepared and cured in salt for a few hours and then washed with rice vinegar right after it caught. If you ever tried it, it has a tender texture and a salty after-taste. Mackerels are also rich in fish oil.
You can find Mackerel fillets in many supermarkets. These aren’t meant to be eaten raw but you can lightly grill it. Miso paste goes well with it since it’s not strong enough to take away the flavor of the Mackerel.
1 Mackerel fillet
1 1/2 tbsp miso paste
1/5 cup water
2 tsp lemon juice
1. Prepare the Mackerel fillet by rinsing lightly with cold water then pat dry. If there are still bones in the fillet, pull out the bones.
2. After rinsing, sprinkle (around 4 tbsp) salt onto the fillet- top and bottom. This is more or less like the curing process. Then wrap in plastic wrap and refrigerate overnight. You can also leave it in the fridge for a few hours, but you might want to use 1 or 2 more tbsp of salt.
3. Before cooking, mix together the Miso paste with water. Again,lightly rinse the fillet then spread the mixture onto the fillet evenly.
4. Lightly oil a shallow grilling pan and heat the pan. When the pan is ready, place the fillet inside and let it grill. Brush on lemon juice and sprinkle some pepper onto it at the same time.
5. Grill each side for about 2 minutes.
6. Prepare some green onion slices. Then place a few slices on top of the grilled fillet. Then serve!