Hi all!
I've recently made saba shioyaki a few times and it's come out absolutely amazing, and both my wife and I crave it now. I've stocked up on some saba in the freezer for some upcoming use.
It's such a simple dish and the beauty is certainly in that simplicity which really lets the fish's flavor shine. However, I am looking for ways to "elevate" it somehow. Maybe "elevate" isn't the right word since I'm not trying to improve a classic, but I'm just looking to try out something different.
Do any of y'all have suggestions and/or tried and true ways to add a twist to the dish or make it something new while retaining that wonderful, fishy salty flavor?
Even ways of preparing it and not necessarily ingredients themselves would be welcome! So far I've just prepared in the oven and over the charcoal grill and honestly I prefer the oven.
A couple things I've already tried include sprinkling some tomato ponzu (this stuff is amazing and works on ALL seafood) over the fish before serving, and I've also tried serving with yuzu kosho.
Would love to hear if you have ideas 🙂
by entenduintransit