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Lime-Cured Mackerel, Japanese Radish and Green Tea

An intricate, beautifully flavored dish featuring lime-cured mackerel, charred cucumbers, marinated beetroot, and green tea powder garnish.

HealthySeafoodMackerelJapanese FusionSous Vide
Estimated Nutrition
Calories
903.1
kcal / serving
3612.4 kcal total
Carbs
37.2g
per serving
148.8 g total
Fat
76.3g
per serving
305.2 g total
Protein
25.6g
per serving
102.5 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
7.5
g
Caster Sugar
for beetroot marinade
5
g
Sugar
for baby cucumbers
125
g
Sugar
for curing
CondimentsSauces
25
ml
White Wine Vinegar
Fruits
1
tbsp
Lemon Juice
4
piece
Limes
zest and juice only
Liquids
75
ml
Beetroot Juice
for dipping radish
NutsSeeds
1
tbsp
Green Tea Powder
matcha
0.5
tsp
Salt
for beetroot marinade
4
sprig
Thyme
leaves picked and finely chopped
1
clove
Garlic
finely chopped or grated
5
g
Salt
for baby cucumbers
200
g
Cornish Sea Salt
for curing
7.5
g
Coriander Seeds
crushed
7.5
g
White Peppercorns
crushed
OilsFats
250
ml
Pomace Oil
or light olive oil
50
ml
Pomace Oil
Other
25
ml
Honey
Seafood
4
piece
Mackerel Fillets
pin-boned and cut lengthways into two
Vegetables
4
piece
Baby Cucumbers
skin only for garnish
1
piece
Japanese Radish
washed and peeled
4
piece
Red Beetroot
4
piece
Baby Cucumbers
peeled
1
piece
Cucumber
peel only

Method

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