Grilled Mackerel (Saba Shioyaki)

45 min japanese serves 2

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Ingredients

2 mackerel fillets (about 10 oz / 280g total), cut in half crosswise
2 tablespoons sake (non-alcoholic sub: water — the sake here mainly deodorizes and is patted off before cooking)
½ teaspoon Diamond Crystal kosher salt (or ¼ tsp table salt)
1-inch piece daikon radish (about 75g), peeled and grated
1 lemon wedge, halved
1 teaspoon soy sauce (for the daikon condiment)

Prep fish: Cut fillets in half crosswise if not already done. Coat all surfaces with sake.
Pat dry and salt: Pat the fish completely dry with paper towels, discarding the sake. Transfer to a parchment-lined baking sheet. Sprinkle both sides evenly with kosher salt.
Rest: Let sit at room temperature for 20 minutes. During this time, preheat oven to 425°F (218°C), rack in the middle position. For convection, reduce temperature by 25°F.
Pat dry again: After resting, pat the fish dry once more to remove the moisture drawn out by the salt.
Bake: Place fish skin-side down on the parchment. Bake 15–20 minutes until the flesh is cooked through and the top is golden.
Prep daikon: Grate the daikon and squeeze out most of the liquid.
Serve: Plate the mackerel with a mound of grated daikon and a lemon wedge. Drizzle a few drops of soy sauce over the daikon and use as a refreshing condiment alongside the fish.