Jun Tanaka’s Flamed Mackerel with Cucumber, Dill and Capers

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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 technique called shime sabe, the curing and pickling of the mackerel adds a deep level of umami to the fish.
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4650 | Chefs | Cooking


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