For those who enjoy a bit of heat, a spicy version of Saba Shioyaki is sure to please. Here's what you'll need: - Fresh mackerel fillets - Sea salt - 1 tablespoon of gochujang (Korean chili paste) - 1 tablespoon of soy sauce - 1 tablespoon of sesame oil - 1 tablespoon of honey Prepare the mackerel fillets by rinsing and salting them as in the classic recipe. In a small bowl, whisk together the gochujang, soy sauce, sesame oil, and honey until well combined. Brush the spicy glaze onto both sides of the mackerel fillets, ensuring they are evenly coated. Let the fillets marinate in the glaze for about 15 minutes to allow the flavors to meld. Grill the mackerel fillets as instructed in the classic recipe, until they are cooked through and the glaze has caramelized slightly. The spicy glaze adds a kick of heat to the dish, balancing out the richness of the fish.
