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Recipe: Sesame crusted mackerel fillet with rice noodles and a citrus and soy dressing

Sesame crusted mackerel fillet with rice noodles and a citrus and soy dressing

Delicious and fresh japanese rice noodle salad with sesame crusted mackerel fillets and a citrus and soy dressing.
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Ingredients
Quantity for 6 person(s)
  • Whole mackerel : 6 whole
  • White sesame seeds : 100 g
  • Honey : 100 g
  • Peanut oil : 5 cl
    • For the garnish(es)
  • Fine rice noodle(s) : 300 g
  • Daikon(s) : 1 whole
  • Carrot(s) : 3 whole
  • Red chilli(s) : 1 whole
  • Spring onion(s) : 3 whole
  • Cucumber(s) : 1 whole
    • For the vinaigrette
  • Rice wine vinegar : 2 cl
  • Soy sauce : 3 cl
  • Fresh ginger : 10 g
  • Sesame oil : 1 cl
  • Lime juice : 1 cl
  • Caster sugar : 20 g
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Recipe method

Preheat the oven to 180'C.

Fillet the mackerel (if necessary) and then remove the pin bones.

Spread the sesame seeds on a baking sheet and toast in the oven for 5 minutes until golden brown.

Season the mackerel with salt and pepper.
Heat the peanut oil in a frying pan and cook the mackerel skin side down for 2 minutes or until the skin is golden brown and crispy.
Flip the fillets over, add the honey to the pan and coat the mackerel. Remove the pan from the heat and sprinkle on the sesame seeds.


For the noodles:

Place the rice noodles in boiling water and allow to cook for 2 minutes. Drain and run under cold water.
With a mandolin slice the daikon and carrots then cut them into julienne. Peel the cucumber and remove the seeds. Julienne the cucumber and then dice the red chilli and finely slice the spring onions.

For the vinaigrette:

In a bowl grate the ginger and mix it with the other dressing ingredients. Finally add to the noodles and the sliced vegetables. Toss in the dressing and adjust the seasoning if necessary.

To serve:

Place a neat pile of noodles and vegetables in the centre of the plate and put the mackerel on top. Finish the plate with a drizzle of the soy citrus dressing and any remaining honey and sesame seeds.

Soak the carrot and daikon in ice-cold water for 5 minutes to keep them crunchy.

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