Description

Ingredients

• 🐟 Mackerel fillets, skin-on: 4 fillets, 600 g total (1.3 lb) Original: 🐟 Mackerel fillets, skin-on: 4 fillets, 600 g total (1.3 lb)
• 🧂 Fine sea salt: 1½ tsp (8 g / 0.28 oz) Original: 🧂 Fine sea salt: 1½ tsp (8 g / 0.28 oz)
• 🍶 Sake (optional, for deodorizing): 1 tbsp (15 ml / 0.5 fl oz) Original: 🍶 Sake (optional, for deodorizing): 1 tbsp (15 ml / 0.5 fl oz)
• 🍋 Lemon wedges, to serve Original: 🍋 Lemon wedges, to serve
• 🌱 Grated daikon (optional), to serve Original: 🌱 Grated daikon (optional), to serve

Preparation

• Pat the fillets dry. (Optional) Rub with sake, then dry again.
• Lightly score the skin 2–3 times to prevent curling.
• Sprinkle both sides evenly with sea salt. Rest 15 minutes at room temp; pat off excess moisture.
• Preheat broiler to 230°C / 450°F (or heat a grill to medium-high).
• Place fillets skin-side up on a lightly oiled rack or foil.
• Broil/grill 7–10 minutes until the skin is blistered and the thickest part just flakes. Do not overcook.
• Serve immediately with lemon wedges and grated daikon.

Total Time

Nutritional Value

Advice

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