Ingredients
1 saba mackerel (2 fillets)
1 teaspoon salt
3 green onions, chopped
1 tablespoon ground fresh ginger
3 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon sugar
Method
Sources
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Seal out syn-propanethial-S-oxide — tear-free onion prep
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Seal out syn-propanethial-S-oxide — tear-free onion prep
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Mix chopped green onion, ground ginger, rice vinegar, sesame oil and sugar to make sauce. Cut saba filet into three pieces (makes 6 pieces total). Sprinkle with salt. Broil saba until cooked through, about 5 minutes per side. Serve saba on a plate (or on sliced cabbage) and cover with the sauce.