Step 1

Gather all the ingredients.

Step 2

Coat the fish with 2 Tbsp sake.

Step 3

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

Step 4

Sprinkle ½ tsp salt on both sides of the fish.

Step 5

Let it sit at room temperature for 20 minutes. During this time, preheat the oven to 425ºF (218ºC) with a rack placed in the middle. For a convection oven, reduce cooking temperature by 25ºF (15ºC).

Step 6

After 20 minutes, pat dry the excess moisture came out from the fish.

Step 7

Place the fish skin side down and bake for 15-20 minutes, or until the flesh is golden brown.

Step 8

Grate daikon radish using (I love this grater).

Step 9

Serve the grilled mackerel with grated daikon and a lemon wedge on the side. Pour a few drops of soy sauce on grated daikon and eat the fish with grated daikon. Enjoy!