Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, spanish mackerel ‘saikyo yaki’. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
HomeRecipeRecipe -Sawara (Japanese Spanish Mackerel) Saikyo Yaki. Recipe -Sawara (Japanese Spanish Mackerel) Saikyo Yaki. That sweet Miso paste is so versatile that you can alternatively marinate any white fish, chicken even pork with the paste.
Spanish Mackerel ‘Saikyo Yaki’ is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Spanish Mackerel ‘Saikyo Yaki’ is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook spanish mackerel ‘saikyo yaki’ using 8 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Spanish Mackerel ‘Saikyo Yaki’:
- Prepare 4 fillets or cutlets Spanish Mackerel
- Make ready Salt
- Take <Marinade Ingredients>
- Get 4 tablespoons White Miso (light coloured miso)
- Make ready 2 tablespoons Mirin
- Take 1 tablespoon Sugar
- Make ready 2 tablespoons Sake
- Get 1 teaspoon Ginger *grated
You may What does Saba Shioyaki mean? Saba (鯖) is mackerel and Shioyaki (塩焼き) means salt (shio) and grilling (yaki). Saikyoyaki (Japanese: 西京焼き) is a method of preparing fish in traditional Japanese cuisine by first marinating fish slices overnight in a white miso paste from Kyoto called saikyo shiro miso (西京白味噌). Saikyo Yaki (西京焼き) is the grilled fish or meat dish you get after you marinate the fish/meat in the Saikyo Yaki Miso Marinade that I posted separately.
Step by Step to make Spanish Mackerel ‘Saikyo Yaki’:
- Sprinkle a pinch of salt over the fish. Make the marinade mixing all ingredients and marinate the fish for over night in the fridge.
- Remove the marinade as miso mixture is easy to burn. Grill the fish until cooked and golden brown. Cooking time varies depending on the size of the fish and cooking methods. I use Toaster Oven in ‘Toast’ mode because it is easiest for me. You can use Griller, Fish Griller or Frying Pan.
I don't know about your country, but in Sydney I cannot buy fresh black cod. So I usually marinate either Spanish mackerel or salmon instead. Saikyo-zuke with Spanish Mackerel. sawara no saikyouzuke. The marinating technique saikyo-zuke is spotlighted. Chef Saito and Yu Hayami use a base of white miso from Kyoto to slowly marinate Spanish mackerel.
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