Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Cook the Japanese short-grain rice. Coat the mackerel fillets with sake, then pat dry.
- Salt both sides. Rest 20 minutes, then pat dry again.
- Bake skin side down at 220C for 15 to 20 minutes until the flesh is opaque and the skin is golden.
- Grate the daikon. Serve the mackerel with lemon, daikon and a few drops of soy sauce, plus the rice.
Shopping tip
Cavala fresca or frozen fillets are easy at Continente. Saque or xerez seco takes the smell off. Daikon is patchy; rabanete branco stands in. Nori is not used here. Serve with arroz para sushi.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
Put this recipe into a whole week
PlanMyMeals builds the week around your household's portions and turns it into a shopping list.
No card needed to try it.
Similar recipes
About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.