finger licking grilled saba fish 烤鲭鱼

Looks delicious and so "Japanese" flavor, this grilled saba fish (blue mackerel) was very famous dish in the Japanese restaurant. I thought is very hard to cook and must had some secret sauce to cook it. 

The truth is, it was so simple and quick to cook this delicious dish in your kitchen!

I must be hurry to buy more from Tesco, Malaysia because now they had a promotion. It only cost you Rm0.99 per fish!! Promotion should end by this Thursday! 

I only brought 2 pieces Saba fish on last weekend, just try it out yesterday. It taste just so so at the first bite. BUT you will totally love it when you continue to eat it, the fat of the fish give you a fragrant bite even compare with salmon! That's my personal opinion!

"Saba mackerel is commonly grilled or used for sushi, in which case saba usually is preserved with salt or pickled because it has a tendency to go bad quickly. Because mackerel is a cold-water fish, it contains a high amount of omega-3 fatty acids, which help prevent cardiovascular disease and promote brain health." Adapted from healthyeating.sfgate.com

All you need for seasoning is SALT and NO OIL needed! How simple is that and so healthy! I use a aluminium foil on my pan to grill the fish, minimum washing. Just lift up the aluminium foil with the fish and put on a plate to enjoy this delicious fish! Don't hesitate to use your fingers to eat the fish as you need to carefully take out the small bones from the fish. You will fingers licking all the way through out the eating!!

Saba fish start to brown on the pan after 2 minutes!

 

Here's the simple way to cook this saba fish.

Ingredients:

2 pieces saba fish
Salt
Aluminium foil

1. Clean fish, pat dry and cut the fish into half before grill
2. Use an aluminium foil to put on top of your pan (minimum washing), as picture above
3. Heat your pan for a while, make sure you pan is very hot or else the fish will be sticking on the aluminium foil
4. Season fish with a good amount of salt, put the fish direct on the aluminium foil, NO OIL, let it grill until the skin is brown
5. Turn fish to the other side to continue browning the skin of the fish. Patient, you will get a perfect grill!