Pan Seared Mackerel with Yuzu Ponzu Mushroom and Grated Daikon Relish
Crispy pan seared mackerel is paired with a refreshing relish of grated daikon, mushrooms, and fragrant yuzu ponzu. Rich, savory fish meets bright citrus for a perfectly balanced Japanese dish.
If you love grilled mackerel but want something lighter, this recipe is a wonderful option. A generous topping of grated daikon and mushrooms tossed in a homemade yuzu ponzu dressing adds freshness without masking the rich flavor of the fish.
The contrast between crispy skin, juicy flesh, and the cool citrus relish makes every bite satisfying. It's simple enough for a weeknight meal yet elegant enough to serve guests.
What you'll need
- 2 mackerel fillets
- 1 tsp vegetable oil
- About 300 g grated daikon radish
- 100 g shimeji mushrooms
- 70 g enoki mushrooms
- 1 king oyster mushroom
- 1½ tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1½ tsp dashi powder
- 1 tsp sugar
- 1 tsp yuzu juice
- Pinch of salt
- Yuzu zest (optional)
How to make it
Coarsely grate the daikon and gently squeeze out about two thirds of the liquid. Trim and cut the mushrooms into bite sized pieces, microwave for 2 minutes at 600W, then let cool.
Mix the soy sauce, vinegar, mirin, dashi powder, sugar, yuzu juice, salt, and yuzu zest. Fold in the grated daikon and mushrooms, then chill until ready to serve.
Score the skin of the mackerel. Heat the oil over medium heat and cook skin side down until crisp. Reduce to low heat, cover, and cook until the fish is just done.
Transfer to serving plates and generously spoon the chilled daikon and mushroom relish over the top.
Tips
- Any combination of mushrooms works well.
- Bottled ponzu is a great shortcut if you're short on time.
- Garnish with sliced green onions, extra yuzu zest, or shichimi for extra flavor.
What to drink with it
