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Aji no Shioyaki (Salt-Grilled Horse Mackerel)
Serves 2 · About 35 min (15 min of this is just letting it sit after salting)
Sprinkle a whole horse mackerel with salt and cook it in the fish grill. Serve with grated daikon.
① Wash the fish→② Make a cut→③ Salt and let sit→④ Cook in the grill→⑤ Make grated daikon
What to buy
Fish
Vegetables
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How to make it
1
Wash the fish and pat it dry
- Quickly rinse the fish under running water, and rub out any blood left inside the belly with your fingers
- Pat the outside and inside the belly dry with paper towels
How to tell it's doneThe outside is not slimy and no water drips.
2
Make a cut in the skin
- Put the fish on the cutting board. On the side that will face up on the plate (head on the left, belly toward you), make 1 diagonal cut about 5 mm deep in the thickest part with a knife
How to tell it's doneThere is 1 cut. You don't need to cut down to the bone.
Be carefulAlways use the knife on the cutting board. When holding the fish with your hand, keep your fingers away from the blade.
3
Salt and let sit 15 min
- Sprinkle 1/4 tsp salt on each side (1/2 tsp per fish) all over from above
- Leave it as is for 15 minutes
- Lightly pat off the water that comes out on the surface with paper towels
How to tell it's doneAfter 15 minutes, drops of water have come out on the surface, and you have wiped them off.
4
Cook in the fish grill
- Heat the grill for 2 minutes, then lay the fish in with the side that will face up on the plate facing up
- In a grill that cooks both sides, cook over medium heat for 10–12 minutes without turning
- In a grill that cooks one side, cook the top side for about 7 minutes, turn over and cook about 5 minutes
How to tell it's doneThe skin is nicely browned and the cut has opened. Put chopsticks into the thickest part of the back: if the flesh is white all the way to the bone and no red juice comes out, it's cooked through.
Be carefulThe inside of the grill is hot. Use a spatula or chopsticks to take the fish out.
5
Make grated daikon and serve
- Wash your hands with soap after touching the raw fish, before touching the daikon
- While the fish cooks, peel the daikon and grate it with a grater
- Put it in a strainer and lightly drain the water
- Put the fish on plates (head on the left), put the grated daikon in front, and pour a pinch of soy sauce over it
ReadyEat while hot. Pull the flesh apart along the backbone with chopsticks.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The skin stuck to the grill rackYou put the fish in without heating the grill, or moved it before it browned. Next time, heat the grill first and don't touch until it's cooked.
Too saltyToo much salt. Next time, use no more than 1/2 tsp per fish.
It smells fishyBlood was left in the belly in step 1, or you did not wipe off the water in step 3. Wash well and wipe well.
The inside is redIt did not cook long enough. Put it back in the grill for 2–3 more minutes at a time.
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