Food & recipes

Mackerel Tataki

By Lauren Godfrey

Bring the taste of Japan into your kitchen with Valentine Warner’s simple recipe

“A great way to experience fresh food the Japanese way, mackerel tataki is full of ingredients that optimise healthy eating whilst bursting with vibrant flavours,” explains TV chef Valentine Warner. “Ensure the mackerel is super fresh with bright green and iridescent backs and bright eyes before purchasing. This dish is also delicious when made with red mullet as well!” You’ll need

2 tsp black/regular sesame seeds
4 fresh mackerel fillets, pin boned and skinned (alternatively, 100g fresh tuna or salmon)
1 thumb fresh root ginger, peeled and finely chopped
3 tsp Japanese soya sauce
1 tsp sesame oil
Juice of 1 small lemon
2/3 of a sheet of toasted nori seaweed, cut into 4 strips and snipped into thin ribbons
1 large spring onion, trimmed and finely diced

Method

Remove all the peel from the lemon and juice using the Panasonic Slow Juicer
Toast the sesame seeds in a small frying pan until light golden brown. Set aside to cool
Using a very sharp knife, finely chop your fish into small cubes and place in a small mixing bowl. Stir through the sesame seeds, ginger, dijon mustard, lemon juice and soya sauce
Divide between four small plates. Place a small pile of chopped spring onions on each plate. Scatter a small handful of nori seaweed on top and serve

This recipe is courtesy of Valentine Warner for Panasonic To read more about Valentine Warner and Japanese cuisine, click here.

Article by

Lauren Godfrey

Content Writer

Article by

Lauren Godfrey

Content Writer