Dinner · 25 min · japanese

Saba Shioyaki

If you like mackerel fillets, you’ll love this Japanese dinner — 25 minutes from craving to table. The macros do the talking: 39g protein, 78g carbs, and 24g fat in every 700-calorie serving. It scales cleanly if you are cooking for more than one.

Ingredients

• 4 Mackerel fillets
• 2 tsp Sea salt
• 1/2 Daikon
• 1 Lemon
• 4 cups Cooked rice

Steps

1. Salt the fillets generously 15 minutes ahead — the salt firms the flesh and draws out moisture for crisp skin.
2. Pat the fish completely dry; moisture is the enemy of crisp skin.
3. Broil skin-side up 6 to 8 inches from the heat for 8 minutes, until the skin blisters and chars in spots. No flipping needed.
4. Grate the daikon and squeeze out the excess liquid; its clean sharpness cuts through the rich mackerel.
5. Serve the fish with grated daikon, lemon wedges, and hot rice. A splash of soy at the table is all the seasoning it needs.

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