Hokke hiraki

Method

1. 1 Leave the dried hokke out in the open air for 15 minutes to thaw completely, then pat the surface dry.
2. 2 Grill the meat side down for 5 minutes to sear it without losing its juices.
3. 3 Flip the skin side up and grill for another 4 minutes until the skin is blistered and golden brown.
4. 4 Grate the white radish and squeeze out the excess water; this helps to balance the saltiness of the dried fish.
5. 5 Serve hot with grated radish, a few drops of soy sauce, and a slice of lemon.

With an appliance

• Oven 25 min

  Replace steps 2-3: Place the fish flat on the middle rack of the 210-degree oven, cook the flesh side for 5 minutes, then switch to the top heating element for 3 minutes to crisp the skin. Since you don't need to flip the fish, the flesh is less likely to break apart, and it has a less smoky flavor compared to direct grilling.