Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Lightly salt 2 mackerel (saba) fillets on both sides with 1/2 teaspoon of salt per fillet and let them sit for 15 minutes.

2. 2

   Soak 1 cup of smoking wood chips in water for at least 30 minutes to prepare for smoking.

3. 3

   In a small bowl, whisk together 2 tablespoons of tamarind paste, 1 tablespoon of white miso paste, 1 tablespoon of mirin, 1 tablespoon of sake, 1 tablespoon of soy sauce, 1 teaspoon of grated fresh ginger, 1 clove of minced garlic, and 1 teaspoon of sesame oil to create the glaze.

4. 4

   Pat the mackerel fillets dry with paper towels, then place them skin-side down in your preheated smoker with the soaked wood chips, smoking them at 225°F (107°C) for 15 minutes.

5. 5

   Brush generously half of the prepared tamarind-miso glaze over the mackerel fillets and continue smoking for another 10 minutes until the fish is cooked through and flaky.

6. 6

   Remove the smoked mackerel from the smoker and let it rest for 5 minutes.

7. 7

   Serve the smoked saba immediately with the remaining tamarind-miso glaze brushed on top and garnished with 1 tablespoon of finely sliced green onions.

8. 8

   Enjoy this unique blend of smoky and tangy Japanese flavors.