Roasted Mackerel with Daikon
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Mackerel is packed with omega 3 fatty acids, which are wonderful for your heart and brain, and the fish's rich flavor pairs beautifully with the subtle sweetness and crisp texture of roasted daikon. What I love most is how simple it is to pull together, with just basic pantry staples and fresh ingredients that won't break the bank. The ginger and garlic create an aromatic base while the soy vinegar glaze brings everything into perfect balance. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 150g each)
- 500 gdaikon radish(cut into 2cm thick batons)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 1 tablespoonhoney
- 3garlic cloves(minced)
- 2green onions(chopped, for garnish)
- 2 tablespoonssesame seeds(white and black mixed)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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