Wednesday, 17 August 2011

Saba Mackerel Teriyaki





I cooked saba mackerel Teriyaki last night for supper. T’was juicilicious :-)

Saba Mackerel, or just saba, is considered a poor man’s fish in Japan. Well, mackerel in general is a poor man’s fish, like galungong in the Philippines  because they are sold cheap (though galunggong now is more expensive compared to tilapia and milkfish :-()

Anyway, saba is an oily variety of mackerel that “get’s spoiled easily” according to one article I read.  It’s being sold in supermarkets here in Singapore at a high price specially those cut in fillets.  the Husband and I like saba because it is tasty and moist regardless of how you cook it (fried, grilled, soup, baked, etc.). We grill or pan-simmer it (with little oil) most of the time without adding any spices, not even salt, and still, it is delicious.

SABA MACKEREL TERIYAKI
  (www.myfresha-licious.com)


Ingredients:

Saba Mackerel - 3 fishes sliced into fillets

Onions, sliced into rings - 1 to 2 bulbs

Vegetable oil - 1 tbsp


Teriyaki Marinade:

Kikoman soy sauce - 3 tbsp

Rice Wine - 3 tbsp

Mirin - 1 tbsp

White Sugar - 1tbps

Garlic Powder - 1/2 tsp

Ginger, crushed and chopped - 1 thumb size

Ground Pepper


Ingredients for the Teriyaki Sauce:

Kikoman soy sauce - 4 tbsp

Mirin - 2 tbsp

White Sugar - 1/2 tbps

Honey - 1 tbsp

Water - 2 tbsp

cornstarch - 2 tsp


Cooking Procedure:

1) Clean and slice Sabainto fillets (see How to Clean and Fillet Saba Mackerel ) Pat dry the fillets

2) Combine all the ingredients for the teriyaki marinade and marinate saba in it for at least an hour  (the longer, the better)

3) Heat oil in a shallow non-stick pan or griller. Place the fish fillets, make sure each fillets are oiled.

4) Pan simmer/pan grill fish fillets for 2 minutes on both side or until the fish turned light brown

5) Place grilled saba on a plate.  Set aside.

6) On the same frying pan, sauté onions (do not add oil). Scoop out when onions are wilted.


Teriyaki Sauce:

1)      Mix the cornstarch with the water, stir until homogenous.

2)      Mix all the ingredients including the cornstarch with water and let it simmer under low fire.  Stir continuously.  Do not let the sugar caramelize.

3)      Let simmer until the sauce is a bit thick.  Add more cornstarch if you want your sauce to be thicker.

4)      Once desired thickness is achieved, turn off heat and pour sauce on the saba. Top with the sautéed  onion.

Served with boiled pechay, rice and an ice cold nestea iced tea made by Kristine :-), that made a great supper for us :-)

-foodformylove(16August2011)

2 comments:

  1. can I just use teriyaki sauce instead mixing up your ingredients for marinade and sauce?

    ReplyDelete
  2. hiyee sis, pede din dagdagan mo na lang ng lasa, for example sugar pag hindi ok tamis sayo or toyo pag kulang sa alat

    ReplyDelete