Ingredients
2 Whole Skin-On Saba Fish Fillets, Skin On
Sea Salt, to taste
1 Daikon (turnip), Peeled, Optional
Lemon (to Garnish)
Method
Sources
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Recipe1M+
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Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
Semi-flexible Swiss fillet knife — trout, salmon, white fish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
Semi-flexible Swiss fillet knife — trout, salmon, white fish
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first, rinse the fish fillets in cold water then pat dry with a paper towel. you can either leave the fish fillets whole, or cut them in halves. next, sprinkle sea salt to taste on both sides of the fish. set aside for 10 minutes. heat the grill to medium to medium-high. add the fillets onto the grill and reduce heat to medium. grill the fish for 10 minutes on each side. if needed, avoid burning by sprinkling a little water on the fish. when done remove from heat and turn off the grill. grate the daikon using the small hole side of your box grater and gently squeeze out the liquid. serve saba with grated daikon and lemon wedges. note: for a traditional japanese style dish, serve with a bowl of hot rice and add a shisho leaf (either whole or rolled up then sliced).