Salt-Grilled Saba with frying pan
Salt-Grilled Saba with frying pan

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, salt-grilled saba with frying pan. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Salt-Grilled Saba with frying pan Saori Fujimoto Singapore. Thaw it completely in the refrigerator when using frozen Saba. One thing to consider is adding the sea salt to the nuts when caramelizing them.

Salt-Grilled Saba with frying pan is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Salt-Grilled Saba with frying pan is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have salt-grilled saba with frying pan using 3 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Salt-Grilled Saba with frying pan:
  1. Take 4 fillets Saba
  2. Prepare 1 % salt of fish weight
  3. Make ready 2 tbsp Sake (Japanese cooking wine)

Enjoy with rice, miso soup, and salad. Sprinkle salt on both sides of the saba fillets. Salt Grilled Mackerel or Saba Shioyaki is a popular seafood dishes served as an entrée or part of a bento combination in Japanese restaurants. There are many benefits of using sake in Japanese cuisine, and this recipe is no exception.

Instructions to make Salt-Grilled Saba with frying pan:
  1. Thaw it completely in the refrigerator when using frozen Saba.
  2. Start preparation 30 minutes before grilling the Saba fish. Use kitchen towels to wipe the Saba dry.
  3. Sprinkle the salt onto the Saba from about 50 cm above. Do the same on the other side of the Saba. (If the Saba weight 400 grams, use 4 grams salt.) Wrap and keep it in refrigerator for 20 - 30 minutes.
  4. Lightly oil the entire frying pan with a kitchen towel. Put the Saba in the frying pan with skin-side down.
  5. Heat the frying pan with low heat. Sprinkle the Sake. Cover and steam cook for 4 minutes.
  6. Turn over and cook with lid for 4 minutes more.

We use sake in this grilled mackerel to: A steak with a lovely caramelized crust. This technique, it turns out, has an old and fine lineage. There's also a long tradition of salt-fried steak that has many variations. There's no recipe for pan-frying Saba Fish. Even a kid can do that.

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