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Cured mackerel with radish salad, noodles and yuzu dressing Recipe

Ingredients for people

    For the fish
  • Mackerel fillet(s) : 12 whole
  • Maldon salt : 100 g
  • Rice wine vinegar : 50 ml
  • Water : 150 ml
  • Soy sauce : 50 ml
  • Caster sugar : 40 g

    For the vegetables
  • Daikon(s) : 1 whole
  • Pink radish(es) : 1 bunch
  • Baby salad leaves : 200 g
  • Pink grapefruit(s) : 2 whole

  • For the vinaigrette
  • Yuzu juice : 50 ml
  • Wasabi : 10 g
  • Sunflower oil : 100 ml
  • Sweet & sour chilli sauce : 30 ml
  • Olive oil : 50 ml

  • For the rest of the recipe
  • Fine rice noodle(s) : 20 g
  • 1For the fish

    Make a seasoning mix by combining the water, rice wine vinegar and caster sugar together. Reserve two tablespoons for the dressing later on and mix the rest with the soy sauce and use to marinate the fish. After 10 minutes, remove the fish and pat dry, then cover with the salt and leave for another 10 minutes. This will cure the fish and firm up the flesh.

  • 2For the dressing

    Place the wasabi, sweet chilli, yuzu juice and reserved fish seasoning in a food processor. Begin to blend the dressing and gradually pour in half the sunflower and all of the olive oil. Continue blending until the dressing becomes smooth and creamy.

  • 3For the salad

    Peel and segment the grapefruits, peel and grate the daikon, slice the radish on a mandolin, wash the baby leaves and dry.

  • 4For the noodles

    Put a frying pan onto a high heat and add the remaining sunflower oil. When hot add the noodles and fry for a minute or until crispy, then remove and dry on kitchen towel.

  • 5To serve

    Remove the skin from the mackerel and cut the flesh into small pieces. Arrange on a plate with the baby leaves, the grated daikon and sliced radish. Top with the grapefruit segments, then dress with the yuzu and finish with the crispy noodles.

Chef's tip

«Try adding some edamame beans and bean sprouts for added texture and flavour.»

Lightly cured mackerel sashimi with radish and baby leaf salad, served with a citrus dressing.

Rate this recipe :

(12 votes)

  • Preparation  10mins
  • Cooking time  2mins
  • Rest time  30mins

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