Grilled Fish with Sleet Vinegar
Yakizakana no Mizorezu-ae
- 2 fillets of mackerel or salmon
- ¼ daikon (white Japanese radish) or mooli
- Marushima Shioponzu
- Rub the fillets gently with salt on both sides then set aside for 30 minutes.
- Finely grate the daikon and mix with the Shioponzu*.
- Grill the fillets under a medium heat, 5 minutes on each side.
- Remove the fillets from the grill, pile over the radish mix, and serve immediately.
*Ponzu is a type of citrus vinegar made with citrus juice, soy sauce, mirin, vinegar and dashi. This particular kind also contains salt (Shioponzu means Salt Ponzu). You can use any ponzu product, widely available in Japanese and Asian supermarkets and online.
*As another option, you can also boil the fish. You still need to rub the fillets with salt and leave for 30 minutes before boiling.
Born in Hiroshima, Japan. After training as a chef in Tokyo and Osaka, Chef Funakoshi first came to the UK in 1975. He returned to Japan before coming back to the UK in 1984, where he has lived ever since. Chef Funakoshi has built up a wealth of experience, including establishing Chiso Restaurant. He now works as Head Chef at Sushi Bar Atariya in Hendon. When not serving up superlative sushi, Chef Funakoshi loves to read and sing karaoke.