Mackerel poke with ginger + chive pesto

Mackerel poke with ginger + chive pesto

By
From
Poke
Serves
4
Photographer
Matt Russell

The spicy ginger and chive pesto cuts through the rich, oily mackerel a treat here. This pesto would work equally well with other oily fish and also stirred through cooked grains or popped on top of fatty pork belly.

Ingredients

Quantity Ingredient

Pickles

Quantity Ingredient
60ml rice wine vinegar
2 tablespoons sugar
pinch sea salt flakes
1 bunch radishes, stalks and leaves removed, finely sliced

Base

Quantity Ingredient
240g short-grain brown rice

Pesto

Quantity Ingredient
4 tablespoons finely crushed fresh ginger
2 tablespoons rice wine vinegar
3 tablespoons mirin
4 tablespoons thinly sliced fresh chives
10g finely chopped fresh coriander leaves
pinch sea salt flakes

Poke

Quantity Ingredient
4 fresh mackerel fillets, cut down the middle to remove the line of thin, spiny bones
2 teaspoons toasted sesame oil

Method

  1. Begin by making the pickles. Combine the vinegar, sugar and salt and stir until the sugar dissolves. Add the radish. Refrigerate for at least 30 minutes.
  2. Cook the rice as per the cooking instructions, set aside and leave to cool.
  3. For the pesto, sweat the ginger in a saucepan over a low heat with the vinegar and mirin for 25–30 minutes (until the liquid has mostly evaporated). Cool. Stir through the chives and coriander and season with the salt.
  4. Take the mackerel and carefully remove the thin, tough membrane that covers the patterned skin, then slice the fish into 1.5 cm cubes. Combine with the sesame oil.
  5. To assemble, spoon the cooled rice into bowls and place the mackerel poke on top with the pesto and pickled radishes. Try pimping with coriander cress, Pickled Cucumbers and garnish with an edible flower.
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