Top Recipe - Patricia Yeo's Pickled Mackerel with Young Coconut and Chiles

Pickled Mackerel with Young Coconut and Chiles

2 small mackerels, filet
Flesh of three young coconuts, julienne
1/4 cup dill, chopped
1/4 cup cilantro, chopped
1/4 cup Vietnamese mint, chopped
1/4 cup basil, chopped
2 tablespoons Fresno chilies, finely diced
Yuzu lime juice, to taste
2 tablespoons ginger, finely diced
4 Thai chilies

Coconut Water Gelee:
1 gallon coconut
6 sheets gelatin

Brining Liquid:
2 large onions, roughly chopped
3 carrots, peeled and finely chopped
1 bay leaf
2 tablespoons black peppercorn
2 habanero peppers, halved
2 cups rice vinegar
2 cups water
1/2 cup salt

Cilantro Lime Muddle:
1 cup cilantro, chopped
2 cloves garlic
3 Thai chilies
1/4 cup fish sauce
2 limes, juiced
1 tablespoon granulated sugar

Rice Crisps:
1 cup sushi rice, cooked
Oil, for frying
Salt and pepper, to taste

1. Rinse the mackerel and lay it flat in a deep dish. Cover with brining liquid and keep submerged for 3 hours. Remove, pat dry.
2. With a very sharp knife remove skin and cut fish into large dice (1/4- inch dice).
Reserve and chill.
3. In large bowl add fish, julienne coconut, herbs, chilies, and ginger. Season with salt and pepper.
4. Taste, add yuzu and more seasoning to taste.
5. Place large tablespoon in serving dish, top with gelee, cilantro muddle, and rice crisps. Serve very cold.

Coconut Water Gelee:
1. Bring coconut water to boil, reduce by 3/4.
2. Add gelatin, stir until it melts and chill until it sets, finely chop and reserve.

Brining Liquid:
1. Bring everything to boil and simmer for half an hour until the brining liquid is well flavored. Chill and pour over fish.

Cilantro Lime Muddle:
1. Put all ingredients in a blender and blend until pureed. Reserve.

Rice Crisps:
1. Fry rice until light brown, the color of hay. Season and cool before use.

© 2012 PATRICIA YEO

Posted on AllTopChef.com