I've always enjoyed eating unagi and saba at Japanese eateries. And since I can get a reliable supply of reasonably priced frozen seafood delivered to me via Vfresh now, I decided to get some to try. I've already tried (frozen) unagi previously and though the quality and taste was a distance away from what I had at Japanese restaurants, it's still a possible option if I'm looking for some very affordably priced unagi.
A typical teriyaki sauce uses shoyu, sake and mirin in equal parts with added sugar (adjusted to your liking). The golden ratio is usually 2 : 2 : 2 : 1 and you can stick to this measurement depending on the amount you want to make (use a tablespoon if you're making just a bit and use a cup if you want to make more).
For my recipe (for one piece of saba), apart from 2 tbsp of mirin and 2 tbsp of Shaoxing wine, I used 1 tbsp of soy and 1 tbsp of water (instead of 2 tbsp of shoyu) as I know the soy sauce I have is quite salty (so adjust accordingly as only you know the intensity of your soy). And since I reduced the amount of shoyu, I could also reduce the about of sugar from 1 tbsp to only 1/2 a tbsp. You can also choose to omit the Shaoxing wine (like I've done before) and it'll still be just as good.
Method 1 - Spoon 2 tbsp of the marinade over the fish and put to bake/grill in your convection oven. Most recipes online would advise you to set the temperature to 180°C and grill for about 15 -20 minutes.
I decided to crank up the heat to 200°C (+ I also sprayed the saba with some olive oil) as I'm thinking this will give it a better charring and it was done in half the time (10 minutes). When it was taken out of the oven, I noticed that the belly section of the saba (the thinner part of the fish) curled up.
Most recipes told me to season the fish with salt and let it rest for 20 minutes. This is to draw out the water from the fish and make the flesh denser. Some will season with sake too as this supposedly tenderises the fish and removes any fish odour. Then pat it dry before grilling. I'm thinking wouldn't the fish end up dry if we use salt to draw out the moisture? And why would I want my fish to be denser in texture? So I did no such thing + I was too lazy to go through that extra step.