Saba Shioyaki

Ingredients

• 2mackerel fillets, skin on, pin-boned
• 2 tspsea salt
• 5 1/4 ozdaikon, finely grated and lightly drained
• 1lemon, cut into wedges

Method

1. 1

   Lay the fillets skin side up on a rack, salt them evenly on both sides and leave them uncovered in the fridge.

2. 2

   Blot the beads of moisture off the skin with kitchen paper and score it two or three times with a sharp knife.

3. 3

   Heat a grill as high as it goes and cook the fillets skin side to the heat until the skin has blistered and browned in patches.

4. 4

   Turn the fillets and give them another couple of minutes, until the flesh is opaque and comes away in flakes.

5. 5

   Put a mound of grated daikon beside each fillet with a lemon wedge, and squeeze the lemon over both.