Mackerel Rice with Pickled Radishes

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mackerel pot pickles
 

The pickled radishes are the star of this dish! Really versatile and capable of jazzing up any dish. Radishes are a good source of vitamin C, B2, calcium and potassium. I like adding them as a condiment to a bowl of noodles or a vegetarian curry. Fermented radishes are also delicious on soups, tacos, salads, or even as a little indulgence on cheese on toast. They make an excellent addition to a mezze or platter too. 

 

Ingredients

(Serves 2)

Mackerel rice pot

  • 175g cooked brown rice

  • Spring onion

  • Coriander

  • 2 fresh mackerel filets ( you could also use good quality tinned mackerel or sardines)

  • 1 tbsp Japanese Seven Spice (either bought or made with the recipe below)

  • Seasonal vegetables ( raw or lightly sauteed depending on the time of year, e.g grated beetroot or carrot)

    Quick pickled radishes

  • 1 bunch of radishes

  • 200ml white wine vinegar

  • 200ml water

  • 2 tbsp honey

  • ½ tbsp sea salt

  • 1 tsp whole mustard seeds

  • ½ tsp black peppercorns

  • 1 tsp coriander seeds

  • ½ tsp chilli flakes

    Japanese Seven Spice

  • 1 tbsp black sesame seeds

  • 1 tbsp white sesame seeds

  • 1 ½ tbsp dried tangerine peel

  • 2 tsp flaked nori

  • 1 tsp poppy seeds

  • 2 tsp Sichuan peppercorns

  • ½ tsp ginger powder

Directions

Japanese Seven Spice

  1. In a dry skillet, lightly toast the black and white sesame seeds, Sichuan peppercorns and the poppy seeds until fragrant being careful not to burn them.

  2. Transfer to a bowl and allow to cool completely.

  3. Add the other spices. The spice mixture is easily ground to a fine powder using a spice grinder but I prefer to do it by hand using a pestle and mortar for a coarser texture.

  4. This will keep in an airtight jar for several weeks.

Quick pickled radishes

  1. Wash the radishes and then slice into very thin rounds.

  2. Using a 0.35 kilner jar or large jam jar add the sliced radishes; sprinkling layers with the black peppercorns, chilli flakes, coriander and whole mustard seeds.

  3. Prepare the brine by combining the white wine vinegar, water, salt and honey.

  4. Bring to the boil. Make sure the salt has dissolved and then pour over the radishes.

  5. You can eat immediately - but best to allow to marinate for a couple of hours.

  6. These will keep well in the fridge for at least a week.

Mackerel Rice

Pre-soaking rice helps remove some of the naturally-occurring phytic acid and arsenic in the grain. Reducing phytates improves digestibility and mineral bioavailability and speeds up the cooking time.

  1. Rinse the rice under running water until it runs clear and then cover with water and set aside for at least 20 minutes, preferably an hour or two. Try and change the water at least once in this time.

  2. Drain the rice and then add a two-to-one ratio of water to brown rice (ie 2 cups of water and 1 cup of rice).

  3. Bring to the boil, then cover with a lid and reduce the heat to let the rice simmer. The rice will be ready and will have absorbed the water after 20 minutes.

  4. To pan fry the mackerel heat a pan over a medium heat and add a little olive oil. When hot lay the mackerel fillets in the pan, skin side down. Cook for 3-4 minutes depending on thickness and then turn over for a minute to cook the other side. I like to squeeze freshly lemon juice over the fish before serving.

  5. If you wish to lightly sauté your vegetables, add them to a pan on medium-high heat for 1 minute, or simply have them raw and add once the mackerel and rice is cooked.