Mackerel with sungold tomato, mentaiko, and hijiki recipe
Get the recipe for a Japanese-inspired dish from Mary Attea of New York’s The Musket Room.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Serving bowl
- Spoon
Ingredients
- Spanish mackerel filet: 1 x 5 oz/142g. cleaned
- Red tomatoes: 8.8 oz/250g . blended
- Ginger: 0.7 oz/20g
- Scallion: 0.5 oz/15g
- Kombu: 1pc 4x4
- Bonito flakes: 0.4-0.5 oz/10-15g
- Egg yolk: 1
- Japanese mustard powder: 1 tsp
- Extra virgin olive oil: .5 oz/100g
- Mentaiko: 0.5 oz/14g
- Tomato dashi: previously prepared
- Lemon juice: a few drops
- Dried hijiki: 1 tsp
- Still water: 6.8 oz/200ml
- Water: for rehydrate
- Pickling liquid: 3 parts vinegar. 2 parts water. 1 part sugar
- Sungold tomatoes: 2-3
- Shiso leaves: 2
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