Broiled Air-dried Mackerel

Name: Broiled Air-dried Mackerel (Saba no Mirin-Boshi)
Yield: Serves 3
Cuisine: Japan
Ingredients: 2 tablespoons mirin (syrupy rice wine); ½ lemon, cut into 3 wedges; 1 tablespoon black sesame seeds; 1 tablespoon saké (Japanese rice wine); 1 large mackerel, about 1½ pounds, filleted (fillets about 6 ounces each); 2 tablespoons soy sauce

Saba no Mirin-Boshi

Preparation info

Serves
3

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

Mackerel requires a slightly richer marinade than the air-dried pompano and is best complemented by black sesame seeds and lemon wedges.

Ingredients

1 large mackerel, about 1½ pounds, filleted (fillets about 6 ounces each)

Asia
Japan
Fish course
Pescatarian

Method

With a sharp knife, cut each of the fillets into three pieces. Make a shallow “x” in the skin of the mackerel over the thickest part of each piece of fish.
Combine the soy sauce, rice wine, and syrupy rice wine in a deep glass or ceramic dish, and marinate the fish, turning it several times, for at least 3 hours, and up to 12 hours if refrigerated.
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