Usuba
Mackerel with coconut sauce and mushroom tartare
Smoked fish with spicy coconut-pepper sauce and crispy pickled mushroom tartare. The dish combines the smoky flavor of mackerel, the creamy texture of the sauce, and piquant mushroom notes.
- Total
- 80 min
- Standard serving
- 684.1 g
Ingredients
Total 15- Mackerel
300 g≈ 1 pcs - Ponzu sauce
40 ml≈ 2.5 tbsp - Sweet pepper
225 g≈ 1.5 pcs - Coconut cream
20 ml≈ 1.5 tbsp - Fish Sauce
2.5 ml≈ 1/2 tsp - Sugar
1.5 g≈ 1/3 tsp - Tobiko Roe
2 g≈ 1/3 tsp - Marinated Milk Mushrooms
60 g≈ 2.5 pcs - Red onion
15 g≈ 1/2 slice - Garlic
2 g≈ 2/3 clove - Cilantro
1 g≈ 1 tbsp - Sunflower oil
5 ml≈ 1 tsp - Sesame oil
1.5 ml≈ 1/3 tsp - Rice vinegar
5 ml≈ 1 tsp - Soy sauce
2.5 ml≈ 1/2 tsp
Instructions
- 1
Step 1
Pour a three percent salt solution over the mackerel fillet for 6–8 hours. Then marinate it in ponzu sauce.
- 2
Step 2
Brush the bell peppers with vegetable oil and roast for 20–30 minutes at 200 degrees. Spray the roasted peppers with water to make the skin easier to peel off, and clean them.
- 3
Step 3
Combine the peppers with coconut cream, fish sauce and sugar in a blender. Blend thoroughly. Carefully fold the tobiko caviar into the resulting sauce.
- 4
Step 4
Prepare an emulsion for tartare. Actively knead sunflower and sesame oil with rice vinegar and soy sauce.
- 5
Step 5
Cut pickled milk caps into medium cubes. Red onion and garlic into small pieces. Finely chop the cilantro. Put everything in a bowl and mix with the prepared emulsion.
- 6
Step 6
Heat the mackerel fillet to 60 degrees before serving and sear it with a torch. Place the fish on a plate, add a tablespoon of pepper sauce and a spoon of mushroom tartare. Garnish with microgreens.
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