Pan Fried Saba Fish (Pacific Mackerel)

This has got to be the easiest fish meal you can cook in a jiffy. Only salt is added as a seasoning to bring out the fish natural flavour. It also removes water and the fishy smell from the fish and results with crispy fish skin. Let it rest for about 20 mins after seasoning with salt. I’ve also made a simple sauce to go with the fish and rice.

This fish can also be roasted in a preheated oven or air fryer for about 8 mins at 200 degrees C.

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Pan Fried Saba Fish (Pacific Mackerel)
Course: Side Dish
Cuisine: Asian
Keyword: Pan Fried Saba Fih (Pacific Mackerel)
Author: Shiokman Eddie
  • 1 fillet saba fish
  • 1 tsp salt to taste
For Sauce
  • 3 tsp chopped ginger
  • 2 tsp chopped garlic
  • ½ cup water
  • 1 tsp oyster sauce
  • 1 tsp light soy sauce
  • 1 tbsp cornstarch with 2 Tbsp water
  • sugar to taste
  1. Wash and pat dry saba fish fillet and lay skin side up on a cutting board.
  2. Make criss cross incisions with a sharp knife along the length of the fillet.
  3. Cut the fish into halves and sprinkle salt on both sides of the fillet.
  4. Let it rest for no longer than 20 mins.
  5. Add cooking oil in a hot pan enough to cover the bottom of the pan.
  6. Carefully lower the fish into the pan skin side down first.
  7. Fry at medium high for 2 – 3 mins and turn the fish over to cook the other side.
  8. Fry for another 2 – 3 mins until the fish is fully cooked.
For Sauce
  1. Stir fry chopped ginger and garlic and add water.
  2. Mix well together oyster sauce, light soy sauce and sugar to taste.

  3. Mix water and cornstarch to form a slurry for thickening the sauce in the pan.
  4. Pour slurry to the sauce and mix thoroughly.
  5. Serve with a wedge of lemon and bowl of rice.
Recipe Notes

You can also roast the fish in a preheated oven or air fryer for about 8 mins at 200 degrees C until fully cooked.

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