Mackerel with daikon and radish

AT A GLANCE

  • Serves 4 people

  • 2 mackerel fillets (about 75gm each), skin removed, sliced horizontally
  • 2 tsp baby capers in vinegar, rinsed, drained
  • Finely grated rind of 1 lemon
  • To serve: wood sorrel leaves (see note)
  • For drizzling: extra-virgin olive oil
  •  
  • Pickled daikon and radish
  • 100 gm daikon (about ¼ daikon), thinly sliced lengthways on a mandolin
  • 2 radishes, thinly sliced into rounds on a mandolin
  • 125 ml (½ cup) each rice wine vinegar and brown rice vinegar
  • 100 gm caster sugar
01   For pickled daikon and radish, place daikon and radish in separate small bowls. Bring vinegars and sugar to the boil in a small saucepan over medium heat, stirring occasionally until sugar is dissolved, then remove from heat, cool slightly, pour half over daikon and remainder over radish and set aside to cool.
02   Arrange mackerel, daikon and radish on serving plates, scatter over capers, lemon rind and sorrel, season to taste, drizzle with a little of the vinegar pickling liquid and a little oil and serve.
Note If wood sorrel leaves are unavailable, substitute baby sorrel leaves or baby cress.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.

Recipe:

LUKE BURGESS, GARAGISTES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

2010 UEHARA SHUZO SOMA NO TENGU JUNMAI, SHIGA, JAPAN , suggested by KATRINA BIRCHMEIER

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