Back to 2 servings 2 fillets mackerel (saba), about 10 oz (280 g), skin on 2 tbsp sake, dry, for coating 0.5 tsp kosher salt, Diamond Crystal; use half as much table salt 1 inch daikon radish, about 2.6 oz (75 g), peeled and grated, liquid squeezed out 1 wedge lemon, cut in half 1 tsp soy sauce, a few drops over the grated daikon
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1 Step 1: Coat the mackerel fillets with the sake, then pat dry with paper towels and discard the sake.2 Step 2: Place the fish on a parchment-lined baking sheet and sprinkle both sides lightly with the salt. Rest at room temperature for exactly 20 minutes while the oven preheats to 425°F (218°C) with the rack in the middle (reduce by 25°F / 15°C for convection).3 Step 3: Pat off the moisture the fish has released during resting.4 Step 4: Place the fish skin side down and bake for 15 to 20 minutes, until the flesh is golden brown and just cooked through; it should flake easily and read 145°F (63°C) at the thickest part.5 Step 5: Meanwhile, peel and grate the daikon, then squeeze out most of its liquid.6 Step 6: Serve the fish hot with the grated daikon, a lemon half and a few drops of soy sauce spooned over the daikon.getsaucepan.com/r/b5e8dfa3-fed0-588e-8d6f-b223f417e1d6
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