A Japanese Fusion Dish
For Mackerel — Saba or Samma
This Japanese Fusion dish for Mackerel is based on a version originally received from Joan Itoh in the seventies. It would work for either Saba or Samma. The basic cooking style conforms to Japanese cuisine, but the Bread Crumbs and Parmesan add a Fusion note.
Saba with a Western Flavor
4 Japanese style Mackerel, such as Saba or Samma, cleaned, split and boned
½ cup Panko or other dry Bread Crumbs
½ cup grated Parmesan Cheese
2 cloves Garlic½ teaspoon Salt
¼ teaspoon Black Pepper
1/3 cup Vegetable Oil
1/3 cup fresh Lemon Juice
1 tablespoon chopped Parsley
½ teaspoon Basil
First clean the Fish, scale, split and bone hem. Set aside.
Peel and chop the Garlic.
Chop the Parsley and Basil.
Squeeze the Lemon Juice and remove the seeds.
Mix the Panko with the grated Parmesan, half the minced Garlic, Salt and Pepper.
Combine the Oil and Lemon Juice to make a basting sauce, adding the rest of the Garlic, there Parsley and the Basil.
To cook the dish, first heat a gas grill to hot.
Dip each Fish filet in the basting sauce, then in the Panko crumb mixture. Put on a greased pan and put under a hot grill. Cook slowly, turning once and dabbing often with the basting sauce until the Fish flakes. It will take about 15 minutes. This recipe makes enough for about four people, depending on what else is served.