Growing up in a small town in rural Thailand which has a river running though the town, I ate a lot of fish when I was young. The Thai way of cooking fish normally uses the whole fish grilled or steamed. My understanding is that using the whole fish means you will get the sweetness from the bone, making the dish tastier.
We call the recipe using blue mackerel “Saba fish”, which is originally a Japanese cuisine but is seen in many restaurants in Thailand. To create this recipe, I brought the whole fish without asking the shop to clean and filet it for me, as I initially thought I will use the whole fish then changed my mind to fillet it western style. And just to let you know, it was my first time filleting fish.
Ingredients (serves 2)
• 4 Blue mackerel fillet or 2 whole fish if preferred
• 5 tbsp. soy sauce
• 2 tbsp. Mirin
• 3 tbsp. brawn sugar
• 5-7 slices ginger
• 1 tbsp roasted white sesame seed
• 1/4 cup water
• Oil to spray
• Ginger pickle to serve (optional)
• Chopped spring onion to garnish (optional)
Continue reading “Grilled blue mackerel with teriyaki sauce ปลาซาบะย่างซีอิ้ว” →
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