Glazed mackerel and daikon salad

Jeremy & Jane Strode
Glazed mackerel and daikon salad.
Glazed mackerel and daikon salad. Photo: Quentin Jones

This lemony, clean-tasting daikon salad cuts through the oily sweetness of the mackerel. Other fish you could use are large sardines or bonito fillets.


1 cup castor sugar

1/2 cup soy sauce

1/2 cup mirin

1/2 cup cooking sake

1/2 cup teriyaki sauce

8 fillets slimy mackerel, skin on and pin-boned

1/2 large daikon, peeled and grated

4 green onions, sliced

1/4 cup lemon juice

1/2 cup olive oil

Salt and pepper


Place sugar, soy sauce, mirin, sake and teriyaki sauce in a saucepan. Bring to the boil and reduce by half. Allow to cool. Place mackerel in a bowl and pour over soy sauce syrup. Allow to marinate in the fridge overnight or for at least two hours.

Pre-heat a top grill element to high. Place mackerel on a rack, skin side down, and sit in a baking tray. Grill and baste with soy syrup until cooked through, golden and glazed, for about 10 minutes. Toss together remaining ingredients and serve with warm mackerel and rice.