Sweet soy-marinated Brixham mackerel, by Paul Bates
This recipe for sweet, soy-marinated Brixham mackerel was contributed by Paul Bates, executive chef, InterContinental London Park Lane hotel.
INGREDIENTS
(Serves four)
• 2 x 250g mackerel fillets
• 2 spring onions
• 1 large red chilli
• 1tsp wasabi powder
• 3dsp mayonnaise
• 125ml sweet soy dressing (see below)
• 4 x 50g monkfish cheeks
• 3dsp Quex Park rapeseed oil
• 25g pea shoots
• 50 green soya beans
• 25g tobiko
• Salt and black pepper
For the sweet soy dressing • 1tbs lime zest
• 50ml sesame oil
• 50ml corn oil
• 150ml sugar syrup
• 200ml Kikkoman soy sauce
• 50ml lemon juice
• 1dsp black peppercorns, crushed
• 50ml Worcestershire sauce
METHOD
Remove the skin from the mackerel fillets and slice the flesh, on the angle, into thin slices.
Thinly slice the spring onions and put to one side. Thinly slice the red chilli and fry until crispy.
Mix the wasabi powder with cold water and add to the mayonnaise, season with black pepper.
Mix together all the ingredients for the sweet soy dressing.
Take the monk cheeks and pan-fry in rapeseed oil for two minutes on each side and then rest on kitchen paper for a further two minutes.
To serve, for each portion, position two slices of the mackerel on the left of the plate, sprinkle with the spring onions and chilli rings. Season with black pepper. Place a teaspoon of the wasabi mayo on the right of the plate, top with the monkfish and three pea shoots. Carefully pour a little of the dressing over the mackerel and a little around the plate. Sprinkle about eight beans over the dish. Place a small quenelle of the tobiko at the bottom of the plate.
This time of year there is an abundance of fresh mackerel on the UK's west coast. We get ours from Brixham in Devon. This is a very light, delicious way to enjoy this underrated fish. The recipe also incorporates succulent monkfish cheeks, which are now a delicacy but not so long ago would have been thrown away!
