2 mackerels

Pico de gallo:
1 ripe tomato
½ purple onion
10 cl lime juice
10 cl grapefruit juice
¼ tsp lemon drop pepper, chopped
2 gr chopped coriander

Creamed daikon radish:
6 shallots
1 daikon radish
150 gr milk
50 gr salted butter
5 cl extra virgin olive oil
1 pinch nutmeg

Sriracha crisp:
20 gr glutinous rice flour
20 gr strong flour
10 gr sriracha
25 gr water
Seed oil


Mackerel: Wash the mackerel and separate in two halves. Insert in iced water with over 10 grams of salt to remove any blood. Remove from the backbone to form 4 supremes. Set aside.

Pico de gallo: Very finely chop the peeled tomato and purple onion. Add the lime and grapefruit juice, pepper and coriander. Season with salt.

Creamed daikon radish: Heat the butter and oil in a frying pan until beginning to brown, then add the thinly sliced shallots and sweat. Add the thinly sliced radish and continue to cook until beginning to caramelise. Cover with the milk, bring to the boil and blend. Season with salt, then cover the surface with kitchen film and set aside.

Sriracha crisp: Make tempura with the two types of flour, water and sriracha. Transfer to a piping bag and make a small hole in it. Fry in oil at 160ºC.


First serve the creamed daikon radish.

Bake the mackerel supremes, then place on top of the cream. Finish with pico de gallo and the sriracha crisp.