July2012_MACKERAL MAKES FOR FABULOUS FEAST
Recipe courtesy of Alastair McLeod, Executive Chef at Brett’s Wharf Restaurant and Executive Chef & Co-owner at Tank Restaurant & Bar, Brisbane.
Mackerel and spanner crab numus with Aus-jubilee pineapple
Ingredients (serves 4)
400g mackerel fillet, skinless, thinly sliced
150g spanner crab
60ml pineapple juice
1 tbs lime juice
3 tbs olive oil
1 medium hot red chilli, deseeded and finely chopped
1 golden shallot, peeled and finely chopped
1 tsp caster sugar
1 tbs fresh coriander, chopped
1 tbs chives, chopped
Sea salt and freshly milled pepper
½ tbs white sesame seeds, toasted
½ tbs black sesame seeds, toasted
1 green shallot, trimmed and finely chopped
Method
1. Lay the slices of mackerel, side by side on four plates. Cover each one with cling film and refrigerate.
2. To prepare the dressing, combine the juices, olive oil, chilli, sugar, coriander, chives and season to taste.
3. To serve, uncover the mackerel, scatter over the spanner crab, spoon over the dressing and spread it over the seafood with the back of the spoon. Leave for 10 minutes to allow the fish to cure then scatter with sesame seeds and green shallot.
Ingredients (serves 4)
400g mackerel fillet, skinless, thinly sliced
150g spanner crab
60ml pineapple juice
1 tbs lime juice
3 tbs olive oil
1 medium hot red chilli, deseeded and finely chopped
1 golden shallot, peeled and finely chopped
1 tsp caster sugar
1 tbs fresh coriander, chopped
1 tbs chives, chopped
Sea salt and freshly milled pepper
½ tbs white sesame seeds, toasted
½ tbs black sesame seeds, toasted
1 green shallot, trimmed and finely chopped
Method
1. Lay the slices of mackerel, side by side on four plates. Cover each one with cling film and refrigerate.
2. To prepare the dressing, combine the juices, olive oil, chilli, sugar, coriander, chives and season to taste.
3. To serve, uncover the mackerel, scatter over the spanner crab, spoon over the dressing and spread it over the seafood with the back of the spoon. Leave for 10 minutes to allow the fish to cure then scatter with sesame seeds and green shallot.
