Recipe courtesy of Miyoko McPherson
Miyoko McPherson's Salt-Grilled Mackerel (Shioyaki)
- Level: Easy
- Total: 48 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
Ingredients
One 1 1/2-pound mackerel, scaled and filleted
1/4 cup fine sea salt
1 daikon radish, finely grated
Soy sauce, to taste
Directions
- Slice each fillet in half. Season both sides liberally with salt, then place each fillet on a wire rack set over a drip pan. Refrigerate, uncovered, for 24 hours, then flip over and refrigerate for another 24 hours.
- Preheat an outdoor grill or turn an oven broiler to high.
- If using a grill, place the fillets on the grate over high heat for 2 to 3 minutes per side. If using a broiler, place the fillets on a wire rack over a drip pan directly under the broiler for 2 to 3 minutes per side. Serve immediately with the grated daikon and a drizzle of soy sauce to taste.
My Private Notes
Show:
My Grandmother's Ravioli
Episode:
Miyoko McPherson - The Party Animal
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