Saba shioyaki is the quietest kind of Japanese cooking. Salt goes on the fish, the fish goes under the grill, and ten minutes later you have crisp blistered skin over flesh that is rich and full of flavour. No sauce, no marinade, almost nothing to chop.
The salt seasons the fish and draws a little moisture out of the skin so it crisps rather than steams. Grated daikon and a wedge of lemon cut the richness, and a pile of cucumber and leaves alongside turns two fillets into a proper meal.
