Baked Mackerel with Salt (塩焼きサバ)

Ingredients

• 2 fillets mackerel
• 1 teaspoon salt
• 1 whole lemon
• 4 leaves shiso leaves
• 1 cup rice
• 1 cup daikon
• 1.5 cups water
• 1 tablespoon soy sauce

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Rinse the mackerel fillets under cold water and pat them dry with paper towels.

3. 3

   Sprinkle salt evenly on both sides of the mackerel fillets and let them sit for 15 minutes to absorb the salt.

4. 4

   While the mackerel is resting, rinse the rice under cold water until the water runs clear. Combine the rinsed rice and 1.5 cups of water in a rice cooker or pot.

5. 5

   Cook the rice according to the rice cooker instructions, or bring to a boil, then cover and simmer on low heat for 18-20 minutes until the water is absorbed.

6. 6

   After the mackerel has rested, place the fillets on a baking sheet lined with parchment paper.

7. 7

   Bake the mackerel in the preheated oven for about 15-20 minutes, or until the fish is cooked through and the skin is crispy.

8. 8

   While the mackerel is baking, prepare the daikon. Peel and slice the daikon radish into thin rounds.

9. 9

   Once the rice is done, fluff it with a fork and keep it warm.

10. 10

    Remove the mackerel from the oven and serve immediately with lemon wedges, shiso leaves, rice, and sliced daikon on the side.

11. 11

    Drizzle a little soy sauce over the rice for added flavor if desired.