Glazed mackerel and daikon salad

all details

This lemony, clean-tasting daikon salad cuts through the oily sweetness of the mackerel. Other fish you could use are large sardines or bonito fillets.

Glazed mackerel and daikon salad.
Photo: Quentin Jones

Ingredients

  • 1 cup castor sugar
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/2 cup cooking sake
  • 1/2 cup teriyaki sauce
  • 8 fillets slimy mackerel, skin on and pin-boned
  • 1/2 large daikon, peeled and grated
  • 4 green onions, sliced
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • Salt and pepper

Method

Place sugar, soy sauce, mirin, sake and teriyaki sauce in a saucepan. Bring to the boil and reduce by half. Allow to cool. Place mackerel in a bowl and pour over soy sauce syrup. Allow to marinate in the fridge overnight or for at least two hours.

Pre-heat a top grill element to high. Place mackerel on a rack, skin side down, and sit in a baking tray. Grill and baste with soy syrup until cooked through, golden and glazed, for about 10 minutes. Toss together remaining ingredients and serve with warm mackerel and rice.

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  • Cuisine - Japanese

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