Step 1

Lay the fish flat on a plate and coat the entire fish with sake.

Step 2

Pat dry with a paper towel and discard the excess sake. Then transfer the fish to a baking sheet lined with parchment paper.

Step 3

Sprinkle ½ tsp salt on both sides of the fish.

Step 4

Let it sit at room temperature for 20 minutes. Preheat the oven to 400 ºF.

Step 5

After 20 minutes, the salt will have made the fish expel water, which makes the flesh denser. Wipe off any excess moisture on the fish.

Step 6

Place the fish skin side down and bake for 20 minutes, or until the flesh is golden brown.

Step 7

Grate the daikon radish to serve. Chop the mackerel into 4 parts (optional).

Step 8

Plate the grilled mackerel with grated daikon and a lemon wedge on the side. Pour a few drops of soy sauce on grated daikon.

Step 9

Before eating, squeeze the lemon wedge over the fish. Eat the grilled mackerel with the grated daikon for maximum flavour. Enjoy!