Grilled Mackerel Salad
Seafood
A colorful, aromatic plate that works beautifully as a starter or as a refined side dish to grilled fish or lamb. This dish brings together the smoky depth of flame-grilled aubergine with the freshness of beet, marinated onion, and bursts of pomegranate.
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INGREDIENTS
INGREDIENTS: • 2 mackerel (whole or fillets) • About 2cm of ginger, peeled and grated • 1 daikon radish, thinly sliced • 2 green peppers, finely chopped • 1 tbsp soy sauce • 1 tbsp sesame oil • 1 tbsp rice vinegar • 1 tbsp honey • 1 tsp Gothutang (spicy Chinese spice mix, optional) • Fresh cilantro for garnish • Sesame seeds (optional) • Salt and pepper to taste
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01Mackerel
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02Honey
INGREDIENTS: • 2 mackerel (whole or fillets) • About 2cm of ginger, peeled and grated • 1 daikon radish, thinly sliced • 2 green peppers, finely chopped • 1 tbsp soy sauce • 1 tbsp sesame oil • 1 tbsp rice vinegar • 1 tbsp honey • 1 tsp Gothutang (spicy Chinese spice mix, optional) • Fresh cilantro for garnish • Sesame seeds (optional) • Salt and pepper to taste
Preheat the kamado:
Light your BSTRD kamado and bring it up to temperature for direct high-heat grilling: aim for 200-220°C. Make sure the grate is nice and hot and lightly oiled before placing the fish, so the skin doesn't stick.
Prepare the mackerel:
Clean the mackerel and remove any innards if using whole fish. Brush the fillets with 2 tablespoons olive oil, season with 1 teaspoons salt and 0.5 teaspoons black pepper, and rub some of the 2 tablespoons fresh ginger, grated over them for extra flavor.
Grill the fish:
Place the mackerel on the kamado at 200-220°C and grill for 9 minutes per side, until the fish is cooked through and the skin is beautifully crisp. For thicker fillets, close the lid so the kamado works like an oven and heat is distributed evenly.
Make the salad:
While the fish cooks, combine the 300 grams daikon radish, thinly sliced, 2 green peppers, sliced into strips, and the remaining 2 tablespoons fresh ginger, grated in a bowl.
Make the dressing:
Mix 3 tablespoons soy sauce, 1 tablespoons sesame oil, 2 tablespoons rice vinegar, and 1 tablespoons honey into a punchy, sweet dressing. Add the 0.5 teaspoons spice mix (e.g. shichimi togarashi or chili flakes) for an extra flavor dimension and slight heat. Mix everything well into the salad and set aside to let the flavors develop.
Serve:
Remove the mackerel from the grill once cooked and let it rest briefly. Serve the grilled mackerel on top of the daikon and green pepper salad. Garnish with 1 pinch fresh cilantro and sprinkle with 1 tablespoons sesame seeds for added texture.