Salt-grilled mackerel (Saba no shioyaki)

1. Rinse the mackerel fillets, pat dry and make 2-3 diagonal slashes in the skin side.

2. Sprinkle both sides evenly with the salt and leave for 20 minutes; pat away the moisture that comes out – and with it the fishy smell.

3. Preheat the oven grill and lay the fillets skin side up on a lined baking tray.

4. Cook in the upper third of the oven for 8-10 minutes, until the skin is blistered, crisp and charred in places and the flesh is cooked through.

5. Meanwhile, finely grate the daikon, squeeze out a little of its juice and shape it into small mounds.

6. Serve the fish with the grated daikon topped with a few drops of soy sauce and a lemon wedge, alongside rice and miso soup.

Tip: Shioyaki is a staple of Japanese breakfasts and lunches: simple, but the salt draws out moisture so the skin turns glassy-crisp. It's best with freshly bought mackerel with bright, clear eyes.