Charred Madckerel

Ingredients

Fish:

• 1 fillet of Mackerel, prepped & cured with salt, sugar & lime
• Vegetable oil
• Juice from half a lime

Teriyaki:

• 240g Japanese shoyu (soy sauce)
• 120g dark brown sugar
• 240g mirin
• 100g sake
• 100g kewpie mayonnaise

Kalamansi dressing:

• 250g Kalamansi
• 250g lemon juice
• 1litre rapeseed oil
• 15g mustard
• 15g salt

Radish salad:

• 1 bunch of rainbow radish
• 100g daikon, peeled & diced
• 10g Mizuna

Method:

1. To cure the mackerel; generously sprinkle the fish with sea salt, sugar and lime zest and leave to cure for at least 10 minutes.
2. When ready, rinse gently in cold water and pat dry with paper towel.
3. To make the Teriyaki sauce, mix the; soy sauce, sugar, mirin, and sake together in a small saucepan. Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, Remove from heat, let cool. Once cooled mix the teriyaki dressing with kewpie to desired consistency and taste.
4. Mix the Kalamansi vinegar, lemon juice, mustard and salt together. Then slowly emulsify all of the oil until it reaches the consistency of dressing.
5. For the radish salad, wash all the radish briefly in ice cold water. Then peel and dice the daikon into small cubes. Cut all the radishes in ¼ and leave to sit in the dressing for 10min prior to serving.
6. Char mackerel under a grill or with blow torch till cooked.
7. To plate, place the charred mackerel in the centre of the plate, add a few dots of teriyaki, assemble radishes and daikon on top of mackerel and garnish with some micro mizuna leaves. Lightly the dress with kalamansi dressing to finish.