Grilled Mackerel (Saba) with Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 2 whole mackerel (saba), cleaned, gutted, and scaled (about 1 lb each)
• Salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon mirin (Japanese cooking wine)
• 1 tablespoon sake (Japanese rice wine)
• 1 tablespoon honey or brown sugar
• Fresh cilantro or shiso leaves (for garnish)
• Lemon wedges (for serving)

Instructions:

Prepare the Mackerel:

• Pat Dry and Season: Pat the mackerel dry with paper towels to remove any excess moisture. Make three diagonal slashes on each side of the fish to help the seasonings penetrate better. Season the fish inside and out with salt, pepper, and 3g of the barbecued black tea seasonings. Set aside.

Prepare the Marinade:

• Mix Marinade Ingredients: In a small bowl, combine the minced garlic, grated ginger, soy sauce, mirin, sake, and honey. Mix well to form a flavorful marinade.
• Marinate the Mackerel: Place the seasoned mackerel in a shallow dish and pour the marinade over the fish. Ensure both sides are well-coated. Cover and refrigerate for at least 30 minutes, or up to 1 hour for more flavor.

Grill the Mackerel:

• Preheat the Grill: Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
• Grill the Fish: Remove the mackerel from the marinade, allowing any excess to drip off. Place the fish on the grill, skin-side down. Grill for about 5-6 minutes on each side, or until the skin is crispy and the fish is cooked through. The internal temperature should reach 145°F (63°C). Baste the fish with any remaining marinade during grilling for added flavor.

Finish and Serve:

• Garnish and Serve: Transfer the grilled mackerel to a serving platter. Sprinkle with the remaining 3g of barbecued black tea seasonings. Garnish with fresh cilantro or shiso leaves and serve immediately with lemon wedges on the side.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the mackerel. Adjust the amount based on your preference.
• Marination: Marinating the mackerel for at least 30 minutes ensures deep flavor penetration. The combination of soy sauce, mirin, sake, and honey creates a balanced, savory-sweet marinade.
• Grilling: Grilling the fish over medium-high heat ensures a crispy skin while keeping the inside tender and juicy. Basting with the marinade during grilling enhances the flavor.
• Garnish: Fresh cilantro or shiso leaves add a bright, aromatic touch, while lemon wedges provide a refreshing finish.

Enjoy Your Japanese-Style Grilled Mackerel with Barbecued Black Tea Seasonings!

• This dish combines the tender, flavorful mackerel with a savory-sweet marinade and the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a light and delicious seafood meal, ideal for a summer barbecue or a special dinner at home.