Recipe courtesy of Miyoko McPherson
Total:
48 hr 20 min
(includes chilling time)
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
48 hr 20 min
(includes chilling time)
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
48 hr 20 min
(includes chilling time)
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • One 1 1/2-pound mackerel, scaled and filleted
  • 1/4 cup fine sea salt
  • 1 daikon radish, finely grated 
  • Soy sauce, to taste 

Directions

Watch how to make this recipe.

Slice each fillet in half. Season both sides liberally with salt, then place each fillet on a wire rack set over a drip pan. Refrigerate, uncovered, for 24 hours, then flip over and refrigerate for another 24 hours.

Preheat an outdoor grill or turn an oven broiler to high.

If using a grill, place the fillets on the grate over high heat for 2 to 3 minutes per side. If using a broiler, place the fillets on a wire rack over a drip pan directly under the broiler for 2 to 3 minutes per side. Serve immediately with the grated daikon and a drizzle of soy sauce to taste.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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