Name: Mackerel with daikon and radish
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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 each rice wine vinegar and brown rice vinegar (½ cup); 100 gm caster sugar

Ingredients

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 each rice wine vinegar and brown rice vinegar (½ cup)

100 gm caster sugar

Method

Main

1.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.

2.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.

If wood sorrel leaves are unavailable, substitute baby sorrel leaves or baby cress.
This recipe is from the February 2011 issue of
.
Drink Suggestion: 2010 Uehara Shuzo Soma no Tengu Junmai, Shiga, Japan Drink suggestion by Katrina Birchmeier
Notes