Japanese · Lunch
Marinated Mackerel Salad
Fresh mackerel fillet is salt-cured briefly then marinated in rice vinegar and sugar, finished with daikon, scallion, cabbage and a sesame-ginger dressing. Served chilled over mixed leaves, the salad balances the fish's richness with bright acidity and clean, sharp aromatics.
$7
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
331Calories
30.4gProtein
15.4gFat
17.8gCarbs
11.9gSugar
2.3gFiber
1198mgSodium
97mgChol
3.3gSat Fat
720mgPotassium
75mgCalcium
2.3mgIron
9.8mcgVitamin B12
22mgVitamin C
Goes well with
Yuzu or citrus oolong tea
local
Sake
international
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
quick-lunch
low-calorie
Instructions
1
Prep
Pat mackerel dry, sprinkle salt evenly on both sides, and let sit at room temperature 20 minutes until firmer.
2
Rinse the salted fillet under cold water and pat completely dry with paper towel.
3
Marinate
Submerge the fillet in rice vinegar, sugar and soy sauce; chill 30 minutes until edges firm.
4
Build
Slice mackerel on an angle into 4–5 pieces. Toss daikon, scallion, and cabbage with sesame oil and ginger.
5
Plate
Arrange salad leaves on a plate, top with mackerel and dressed vegetables, scatter sesame seeds, serve with lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g mackerel fillet, skin on, pin bones removed
- 2 tsp2 tsp salt
- 1/2 cup120ml rice vinegar
- 2 tbsp2 tbsp sugar
- 2 tsp2 tsp soy sauce
- 4 oz114g daikon
- 22 scallion
- 1/2 cup50g cabbage
- 2 cup60g mixed salad leaves
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp fresh ginger
- 1 tsp1 tsp sesame seeds
- 11 lemon, cut into a wedge
