Kombu-Cured Mackerel with Mooli (Daikon) and Courgette (Zucchini)

Name: Kombu-Cured Mackerel with Mooli (Daikon) and Courgette (Zucchini)
Yield: Serves 4 as a side dish
Cuisine: Japanese
Ingredients: 100 ml (scant ½ cup) extra-virgin olive oil; 2 tbsp honey; 1 tsp wasabi; 1 tsp sushi vinegar; 3½ tbsp yuzu juice; 1 green courgette (zucchini); 1 green courgette (zucchini); pea shoots; shiso cress; 10 cm (4 in.) piece of mooli (daikon); 10 cm (4 in.) piece of mooli (daikon); 1 yellow courgette (zucchini); 1 yellow courgette (zucchini); 2 cured mackerel fillets

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Mooli (daikon) is by far the most popular vegetable in Japanese cuisine; it is a giant white radish and is eaten raw, poached or as a pickle.

Ingredients

2 cured mackerel fillets
10 cm (4 in.) piece

Asia
Japan
Fish course
Side dish
Pescatarian
Gluten-free

Method

Prepare the mackerel fillets.

Peel the mooli (daikon) and grate into discs on the finest setting of a Japanese mandoline. Rinse the green and yellow courgettes (zucchini), then grate in the same manner as the mooli (daikon). Take a large mixing bowl, add ice and cold water and leave the mooli (daikon) and courgette (zucchini) to crisp up in the fridge