Chef's Recipes

Mackerel with daikon and radish

Australian Gourmet Traveller recipe for Mackerel with daikon and radish

By Luke Burgess
  • 15 mins preparation plus cooling
  • Serves 4
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Mackerel with daikon and radish


  • 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


  • 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

  • Author: Luke Burgess