Plate & Place｜一菜一地
20 August 2026
Japan
Saba Shioyaki 盐烤鲭鱼
20 min · for one · 一人份 · 二十分钟
Salt-grilled mackerel fillet skin-side up beside a bowl of barley rice, gestural ink illustration with wisps of steam and sizzle marks
一个人吃饭，也值得好好做。
Ingredients · 食材
  • 1 mackerel fillet 鲭鱼一片
  • ½ tsp coarse salt 粗盐半茶匙
  • ½ cup barley rice 大麦饭半杯
  • lemon wedge 柠檬一角
  • daikon, grated 白萝卜泥少许
How I make it · 做法
  • · Pat the fillet really dry, then salt both sides and leave it alone for ten minutes. 鱼片彻底擦干，两面撒盐，然后放着别动，等十分钟。
  • · That wait matters — the salt pulls out surface moisture so the skin crisps instead of steaming. 这十分钟很关键——盐会逼出表面水分，鱼皮才能烤脆，而不是被蒸软。
  • · Get the grill pan properly hot — smoking hot — before the fish goes in, skin-side down. Five minutes, no touching. 烤盘要烧到冒烟再放鱼，鱼皮朝下。五分钟，别去动它。
  • · You'll know it's ready to flip when the flesh has turned opaque about halfway up the side and the skin releases cleanly from the pan. 翻面的时机：鱼肉侧面约一半变白，鱼皮能干净地离开烤盘，就可以翻了。
  • · Flip it, give it three minutes more. If the skin looks a shade too dark — that's fine, even better. 翻面再烤三分钟。如果鱼皮看起来稍微深了一点——没关系，反而更香。
  • · Lay it over the barley rice, add the grated daikon alongside, squeeze the lemon over everything. Eat it while the skin is still crackling. 盛在大麦饭上，旁边放萝卜泥，柠檬汁挤在上面。趁鱼皮还在滋滋作响的时候吃。
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