In Ilocano SABA is banana. Last month during our high school reunion, Hermie Reyes-Occidental of San Francisco, CA brought a dish of mackerel.... and I loved it!. Well, I cannot get hold of fresh mackerel but my freezer has one 5-lb. baby shark. I have long been thinking how I would cook the shark before it jumps out of the freezer and swims back to Puget Sound waters. Where I got the fish? You see, my granddaughter and her husband have this obsession of night-fishing and bringing their catch to me---they don't like the fish, just the fishing... so grandma's freezer is loaded with all kinds of these water species, all waiting to be released. Here is my recipe for SABA.
Ingredients:
3 pieces of mackerel
1 small bottle of Hickory Liquid Smoke
1/2 cup Maggie Soy sauce
1/4 cup lemon juice
1 tablespoon salt
1 tablespoon pepper
Procedure:
Marinate the fish for about thirty minutes in a baking dish.
Cover with aluminum foil.
Preheat oven to 350F and bake fish for 20 to 30 minutes.
SABA