Roasted Mackerel with Daikon

Instructions

1. 1

   Preheat your oven to 200°C. Cut the daikon radish into even 2cm batons and spread them on a roasting tray. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, then roast for 15 minutes until the edges begin to caramelize.

   Tip: Uniform daikon pieces ensure even cooking and better caramelization.

2. 2

   While the daikon roasts, prepare the glaze by whisking together soy sauce, rice vinegar, sesame oil, honey, minced ginger, and minced garlic in a small bowl until well combined.

   Tip: The glaze can be made ahead and stored in the refrigerator for up to 3 days.

3. 3

   Pat the mackerel fillets dry with paper towels and season both sides generously with salt and pepper. Brush the skin side lightly with the remaining olive oil.

   Tip: Drying the fish ensures the skin crisps up beautifully during roasting.

4. 4

   After the daikon has roasted for 15 minutes, push the batons to the sides of the tray and arrange the mackerel fillets skin-side up in the center. Return the tray to the oven.

   Tip: Positioning the fish in the center allows it to cook evenly while the daikon continues caramelizing at the edges.

5. 5

   Roast the mackerel and daikon together for 12-15 minutes, until the fish is cooked through and flakes easily with a fork, and the daikon is golden and tender.

   Tip: Mackerel is done when the flesh is opaque and reaches an internal temperature of 63°C.

6. 6

   Remove the tray from the oven and drizzle the prepared glaze evenly over the fish and daikon. Toss the daikon gently to coat it in the sauce.

   Tip: Adding the glaze at the end preserves the bright ginger and garlic flavors.

7. 7

   Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes, shaking frequently, until fragrant and lightly golden. Sprinkle over the roasted mackerel and daikon.

   Tip: Toasting sesame seeds brings out their nutty flavor and increases their aroma.

8. 8

   Transfer the mackerel and daikon to serving plates, garnish with chopped green onions and extra sesame seeds, and serve immediately while hot.

   Tip: This dish is best enjoyed fresh from the oven for optimal texture and flavor.