Miso Grilled Saba / Saikyo-yaki Saba

Saba or Spanish Mackerel is high in Omega-3 fats, contains selenium, niacin and Vitamins B6 and B12 (https://www.localfish.org/spanish-mackerel 13Dec2019).

This humble fish, packed with health benefits, also packs a strong smell during cooking.  My combination of Japanese miso with shreds of ginger & spring onions helps to mask the smell and helps to enhance the flavour of this fish.

Miso Grilled Saba / Saikyo-yaki Saba



3 Spanish Mackerels (fresh or frozen)

1-2″ ginger thinly sliced & shredded

3 stalks spring onions, julienned

1 tablespoon miso

Dash of oil


  • Slice mackerel in half lengthwise, remove the core bone if using fresh mackerel.
  • Dry the mackerel as best as you can.
  • Spread the miso paste on the white fleshy part of the fish. Place on alumiunium foil to prevent the fish from breaking & flaking during grilling.
  • Sprinkle the shredded ginger & julienned spring onions liberally over the tops of the fish.
  • Drizzle the oil over the fish.
  • Bake in 200ºC (400ºF) oven for about 8-10 minutes. Bake on top rack and do keep an eye on the fish to ensure it does burn.
  • Served with or without white rice or with sides of marinated shimeji mushrooms & lightly pickled red cabbage.




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