Mackerel Marinated in Soya and Ginger, with Raw and Cooked Pickled Seasonal Vegetables
This recipe’s a hint of Asia is from the time Chef Basile Arnaud spent there a few years ago. Enjoy and bon appetit!
It is simply delicious and easy to make at home!
Photos: Cook and shoot by Aline GERARD
For two people, you’ll need the following ingredients:
4 Mackerel filets from your local fishmonger, please ensure there is no skin left.
- 30g soy sauce
- 20g honey
- 20g sesame oil
- 10g grated fresh ginger
- 5g cornflour and 5ml of water
- Juice from one lemon
- Salt and pepper
- 50g rice vinegar
- 50cl white vinegar
- 50g sugar
- Pink pepper berries
Vegetables (raw or cooked)
- Mini carrots
- Mini zucchini
- Snow peas
- Mini fennel
30 to 40 mins
Mix all the fish marinade ingredients together in a bowl (except the cornflour and the water).
Leave the mackerel fillets in the marinade for 1 hour in the fridge.
After an hour, remove the mackerel from the fish marinade and return the fish to the fridge. Thicken the marinade by adding the flour and water and bring them to boil gently in a saucepan, stirring continuously. Allow to cool.
Put the mackerel fillets in the refrigerator.
Put all the ingredients for the pickle marinade in a saucepan and bring swiftly to boil, before allowing to cool.
Boil the mini carrots, mini zucchini, romanesco, and snap beans. Once cooled down, add them to the pickle marinade.
Prepare the raw vegetables (mini fennel, radishes, mini carrots) with a mandolin and grate the top of a small piece of romanesco into powder.
Choose a plate to dress your finished dish. Arrange the drained pickled and raw vegetables in a ring, leaving space for three mackerel fillets in the centre. Drizzle the marinade over the fish. Garnish with the romanesco powder and a pinch of sea salt… It’s now ready to eat!
You can also download the recipe here.
Enjoy your meal!
Read Chef Basile’s next recipe here!