Yakizakana (Salt-Grilled Mackerel)

Intensely crispy, blistered skin protecting rich, tender fish. Sea salt enhances the mackerel's natural oils, creating a striking contrast with the fresh grated radish.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 485
• Protein: 42 g
• Carbs: 6 g
• Fat: 30 g

Ingredients

• 4 piece Atlantic mackerel ( filleted with skin on )
• 2 tsp Gray sea salt
• 4 tbsp Sake or rice alcohol
• 200 g Korean radish ( finely grated )
• 2 tbsp soy sauce
• 1 piece Citrus limon (L.) Burm. f. optional ( in wedges )

Instructions

1. Fish preparation

   On the skin side of the mackerel fillets, make two or three shallow cross-cut incisions. This prevents the skin from shrinking and tearing under high heat.

2. Salting and curing

   Drizzle the fillets with sake, then sprinkle generously with grey sea salt on both sides. Let rest for 15 minutes at room temperature: you will see moisture beading on the surface of the fish.

3. Drying

   Carefully pat the fillets dry with a clean cloth to remove all the water extracted by the salt. This is the crucial step to ensure the skin grills instead of boiling.

4. High-heat cooking

   Preheat your grill to maximum. Place the fish skin-side up towards the heat source. Cook until the skin is golden, crispy, and blistered. Flip briefly to finish cooking the flesh, which should remain translucent.

5. Garnish

   Finely grate the Korean radish and squeeze it between your hands to remove excess juice. Form a small ball. Serve the fish piping hot with the radish and a dash of soy sauce.

Chef's tips

• The resting period after salting is mandatory: it firms up the fish flesh.
• If you don't have a grill, use a very hot cast iron pan, but never cover it.
• The flesh should flake off in pearly chunks under the pressure of chopsticks.

Storage

Consume immediately after cooking to enjoy the crispy skin. Does not store well.