Miso-Glazed-Mackerel, Spiced-Cucumber, Yuzu-Mayonnaise

Name: Miso-Glazed-Mackerel, Spiced-Cucumber, Yuzu-Mayonnaise
Yield: Serves 8
Ingredients: 8 mackerel fillets, pin bones removed; a small handful of coriander; 20 g crushed peanuts; 1 large free range egg and 1 yolk; 1 tbsp white miso paste; 20 g yuzu juice; 250 g rapeseed oil; salt and white pepper; 300 ml dry white wine; 180 ml mirin; 5 g Aleppo or Espelette pepper flakes; 1 spring onion, finely sliced; 1 small carrot, cut into fine julienne; 5 g fresh ginger, grated; 2 cloves fresh garlic, peeled and grated; 10 g fish sauce; 10 g soy sauce; 1 large cucumber, diced; 10 g fine sea salt; 60 ml soy sauce; 2 cloves of garlic, peeled and grated; 25 g fresh ginger, grated; 150 g golden caster sugar; 200 g white miso paste

Preparation info

Serves
8

Difficulty
Easy

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

This miso glaze can be used on a myriad of dishes, and you can use beer, ciber, whatever suits what you are going to do with it. The recipe was given to me by my old mate cuke dale roberts, who now has the test kitchen in South Africa

Ingredients

Miso glaze

300 ml dry white wine
180 ml mirin
200

Fish course
Pescatarian

Method

To make the miso glaze

Put everything into a saucepan and reduce to a coating consistency. Leave to cool.

To make the spiced cucumber

Sprinkle the salt over the diced cucumber and leave to drain for an hour.

Mix the soy, fish sauce, garlic and ginger. Add the carrot, onion, cucumber and pepper fl