Flamed mackerel with cucumber, dill and capers

A beautiful bright starter that's perfect for preparing in advance, this mackerel dish from Jun Tanaka pairs the oily fish with a Mediterranean-meets-Japanese garnish that sings with tangy, zingy flavours. Based on a traditional Japanese techinque called shime sabe, the curing and pickling of the mackerel adds a deep level of umami to the fish.

Watch Jun prepare this dish and get extra insight, tips and tricks to pulling it off perfectly over on our Signature Series page.



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