Mackerel Sashimi with Hot Shallot Oil & Chili
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Japanese
Mackerel Sashimi with Hot Shallot Oil & Chili
Description
Mackerel Sashimi with Hot Shallot Oil & Chili combines thinly sliced, high-quality mackerel with fresh aromatic garnishes and contrasting textures. The fish is chilled to firm it for precise slicing, then layered with fresh coriander, diced tomato, and red onion, seasoning simply with salt and white pepper. Golden fried potato cubes add a crispy, soft element that complements the tender fish. A squeeze of lime and light soy sauce drizzle brighten the flavors. The finishing touch is a hot macadamia nut oil infused with golden fried shallots, poured over the dish to bring both heat and depth. This preparation emphasizes the freshness of the fish while introducing subtle sweet, acidic, and spicy notes from the accompaniments.
The cooking method involves lightly frying shallots until golden to create the oil, frying potato cubes until just cooked and crisp, then assembling the dish chilled for textural contrast. The layering of ingredients allows each component to shine while contributing complementary flavors.
Serve this sashimi chilled on a platter, ideal as a refined starter or light seafood dish. The combination of fresh fish, warm potato, and hot oil offers a balanced sensory experience suitable for sharing or elegant dining.
Ingredients
Shallot oil:
- 3 tablespoons macadamia nut oil
- 5 shallot finely diced, red
Sashimi plate:
- 300 grams fish sashimi grade, firm white fish cut into matchbox size pieces (Mackerel, Blue Eye Trevalla)
- 1 tablespoon Coriander leaves chopped
- tomato seeds removed and finely diced
- 1/4 red onion finely diced
- 3 tablespoons olive oil extra virgin
- 1 potato cut into 5mm (1/5 inch) cubes
- 1 lime cut in half
- 1.5 tablespoons soy sauce light
- 1 Chili pepper fresh, small
- 6 chives cut into 2cm (3/4 inch) lengths
Instructions
Shallot Oil
- Lightly fry shallots in the olive oil over a low heat until golden (approx 8 minutes). Set aside.
Sashimi Plate
- Put the fish pieces in the freezer for 10 minutes, or until quite firm. Be careful to make sure it does not freeze.
- Using a very sharp knife, slice the fish into 3mm (0.1 inch) thick slices and lay on a chilled platter, in an overlapping pattern. Scatter the coriander leaves over the top, then sprinkle with the diced tomato and red onion. Season with sea salt and ground white pepper.
- Heat the oil in a frying pan over a medium-high heat and fry the potato for 6 minutes, or until golden and just cooked. Sprinkle over the fish. Squeeze over lime and then drizzle over the soy sauce. Scatter the chili and chives on top.
- Reheat the shallot oil over a medium-high heat until it is sizzling and drizzle over the fish, to serve
Notes
User Reviews
Overall Rating
4.9
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