Coquille Fine Seafood
Yields 6 to 8 servings
12 Mackerel filets
700 g apple juice
300 g apple cider vinegar
150 g sugar
5 g black peppercorn
5 g fennel seed
25 g scallions (white parts only), thinly sliced
5 g garlic, thinly sliced
5 g ginger, thinly sliced
1. Clean mackerel off the bone (alternatively, you can purchase de-boned mackerel filets from a trusted supplier).
2. Line a tray with parchment paper and sprinkle a generous layer of salt.
3. Place mackerel filets onto tray with skin side down, generously seasoning the flesh of the mackerel with salt.
4. Allow mackerel to cure for 8 minutes.
5. Rinse the mackerel in cold water for 5 minutes, making sure all salt is washed off.
6. Dry mackerel with paper towel
7. Combine all aromatics and liquids in a pot and bring to boil.
8. Remove from stovetop and allow the liquid to cool completely.
9. Pour liquid over mackerel filets and marinade for 24 hours.
10. Drain liquid from mackerel.
375 ml light soy sauce
125 ml tamari
50 g sugar
20 g bonito flakes
25 g dried anchovy
1. Soak dried anchovy with soy sauce and tamari overnight.
2. Next day, bring the mixture to a boil, take off heat.
3. Add sugar and bonito flakes.
4. Cool completely and strain.
1 pc scallions (green part), thinly sliced on a bias
1 Japanese cucumber, peeled. Small dice and season with a little salt and sugar. Let sit for 5 minutes.
1. Crisp up mackerel skin using a butane torch.
2. Dress the mackerel with a splash of rice wine vinegar and olive oil.
3. Slice the fish into bite sized pieces and arrange on a plate.
4. Sprinkle the mackerel with cucumber and scallions.
5. Sauce each piece of fish with a spoon of dressing and olive oil.
6. Serve and enjoy.