Japanese · Dinner
Salt Grilled Mackerel
Two mackerel fillets are salted and grilled skin-side up until the skin blisters and the flesh flakes, finished with grated daikon and lemon. A jammy egg and edamame add extra protein alongside steamed rice, maintaining the char-grilled, savoury-salty character of traditional shioyaki.
$7
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
542Calories
52.3gProtein
22.6gFat
37.9gCarbs
3.2gSugar
5.6gFiber
1780mgSodium
466mgChol
5.9gSat Fat
1090mgPotassium
135mgCalcium
3.8mgIron
10.2mcgVitamin B12
19mgVitamin C
Goes well with
Japanese or German Lager
local
Yuzu or Sudachi Citrus Non-Alcoholic Cooler
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat mackerel fillets dry, score the skin twice with a sharp knife, and sprinkle evenly with salt; let sit uncovered at room temperature for 10 minutes.
2
Boil
Lower egg into boiling water over high heat and cook for 6 minutes for a jammy yolk, then transfer to cold water and peel.
3
Grill
Place mackerel skin-side up on a preheated grill over medium-high heat for 4 to 5 minutes until skin blisters and chars, then flip and grill flesh side for 3 to 4 minutes until it flakes.
4
Plate
Mound rice on one side of the plate, lay grilled mackerel alongside it, halve the egg and set on top, spoon grated daikon and edamame next to fish, scatter sliced scallion over everything, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, two small fillets mackerel fillet, skin on
- 1 1/2 tsp1 1/2 tsp salt, for salting the fish
- 22 eggs
- 3.6 oz100g edamame, shelled, cooked
- 4 oz112g daikon
- 22 lemon wedge
- 1 tsp1 tsp soy sauce
- 7 oz200g, cooked white rice
- 22 scallion
