Smoked mackerel with tomato water and basil

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

PT1H

PT6H

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Ingredients

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Imperial

Mackerel

Tomato water

Garnish

1
For the tomato water, wash the tomatoes and blend with the basil and garlic in a food processor or blender
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
3
Salt the fish on both sides and leave to marinate for 10 minutes. Wash off the salt and pat dry
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
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