Grilled Mackerel and Cucumber Salad

Adapted by
Yield: 2 servings


Soy Glaze
½ cup light soy sauce
½ cup mirin
1 -inch knob ginger, cut into thin strips
1 cayenne pepper, thinly sliced
Pine-smoked Mackerel
4 ounces pine tree needles, soaked in water and drained
1 mackerel, scaled and eviscerated
Neutral oil
White pepper
Cucumber Salad
1 English cucumber
1 tablespoon cilantro leaves
1 Serrano pepper, charred and thinly sliced
½ shallot, thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
Black pepper
To Assemble and Serve
1 lemon, halved and grilled


For the Soy Glaze

In a container, combine all ingredients and set aside at least 4 hours.

For the Pine-smoked Mackerel

Prepare and heat smoke with pine needles. Cold smoke mackerel to desired level of smokiness. Prepare and heat grill with binchotan charcoal. Remove mackerel from smoker and rub with oil. Season lightly with salt and pepper. Grill mackerel skin-side down until crispy, about 4 minutes. Flip and brush with Soy Glaze. Cook 1 minute. Remove mackerel from heat and brush again with Soy Glaze. Let rest for 2 minutes.

For the Cucumber Salad

In a bowl, combine all ingredients.

To Assemble and Serve

Serve Pine-smoked Mackerel with Cucumber Salad and grilled lemon.