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Smoked mackerel with tomato water and basil

Smoked mackerel with tomato water and basil

  • Starter
  • medium
  • 4
  • 60 minutes, plus 6 hours straining

PT1H

PT6H

1
For the tomato water, wash the tomatoes and blend with the basil and garlic in a food processor or blender
  • 2kg tomatoes, ripe
  • 1 garlic clove
  • 5 basil leaves
2
Transfer to a muslin bag and hang in the fridge for approximately 6 hours, with a jug underneath to catch the liquid. When strained, season the liquid to taste with soya sauce, fish sauce and salt
  • dark soya sauce
  • fish sauce
  • salt
3
Salt the fish on both sides and leave to marinate for 10 minutes. Wash off the salt and pat dry
  • 2 mackerel, filleted
  • salt
4
When the fillets are dry, lay on racks and smoke with a smoking gun. Leave covered for 30 minutes and then portion out the fish into small pieces and divide between serving bowls
5
Add the slices of fennel, tomato and pepper, followed by basil leaves and tomato water. Finish with dots of wasabi, lime zest, a few drops of extra virgin olive oil and salt flakes
  • 1 fennel, finely sliced
  • 2 green tomatoes, finely sliced
  • 2 green peppers, finely sliced
  • 12 basil cress
  • wasabi paste
  • 1 lime, zested
  • extra virgin olive oil
  • salt flakes

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