This is the easiest Japanese fish recipe there can be. Saba is a Japanese word for blue Mackarel, and is one of the most beloved fish in Japan for its firm and flaky flesh. Shio means salt and Yaki means grilling. The simple preparation requires you to season the fish with salt and pan-frying it until crisp. Serve with soy sauce, radish and you are done. The use of salt not only helps elevate the flavour of the dish but also helps drain out the excess water from the fish and cut the unpleasant smell. When you season the fish, make sure you let it rest for close to 20 minutes, for the smell to go, but do not let it sit with salt for too long, else your fish will be too tight when you are frying it.
Because it is so and simple and fuss free, it goes well with everything from steamed rice to miso soup. Beyond Japan, it has also found fans in the US, where it is served as an appetiser in many Japanese restaurants.
