Japanese cuisine · Fish & Seafood

Saba Shioyaki

Salt-grilled mackerel with crispy skin, daikon and lemon – simple Japanese perfection.

Ingredients · for 2 servings

• 2 mackerel fillets (approx. 150 g each)
• 2 tsp sea salt
• 10 cm daikon radish
• 1 lemon
• 1 tbsp soy sauce
• 300 g rice
• 1 tbsp oil

Instructions

1. Pat the mackerel fillets dry, score the skin lightly a few times and salt generously on both sides.
2. Let rest for 20 min so the salt draws out moisture, then pat dry again – this makes the skin crispy and the flavor clean.
3. Cook the rice; finely grate the daikon and squeeze out lightly.
4. Grill the fillets skin-side first under the hot broiler (or fry in an oiled pan) for 4–5 min, until the skin blisters.
5. Turn and finish cooking for 2–3 min.
6. Serve with rice, grated daikon (with a drop of soy sauce) and lemon wedges – this is how Japan loves to eat fish.