Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 2 (200-gram each) mackerel fillets dry with paper towels, then evenly sprinkle 4 tablespoons of coarse sea salt and 2 tablespoons of granulated sugar over both sides, ensuring full coverage, and place them in a non-reactive dish in the refrigerator to cure for 4 hours.

2. 2

   After curing, rinse the mackerel fillets thoroughly under cold running water to remove all salt and sugar, then pat them completely dry with paper towels.

3. 3

   Pour 1/2 cup (120 ml) of rice vinegar over the mackerel fillets in a clean non-reactive dish, ensuring they are submerged, and refrigerate for 1 hour to marinate.

4. 4

   In a small saucepan, combine 2 tablespoons of tamarind paste, 1 tablespoon of white miso paste, 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of grated fresh ginger, then bring the mixture to a gentle simmer over low heat, stirring occasionally until slightly thickened, which takes about 3-5 minutes, and set aside to cool.

5. 5

   Remove the mackerel from the rice vinegar, pat dry, then score the skin gently with a sharp knife and sear the skin side down in a hot pan or torch the skin until crispy and lightly charred, about 2-3 minutes.

6. 6

   Prepare the daikon relish by combining 1 cup (150 grams) of julienned daikon radish and 2 thinly sliced green onion stalks.

7. 7

   Slice the seared mackerel into 1-inch thick pieces, drizzle with the prepared tamarind-miso glaze, and serve immediately alongside the fresh daikon and green onion relish, garnished with 1 teaspoon of toasted sesame seeds.