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.