Kikkoman Soy marinated Mackerel, cucumber and dill, onion ash

Kikkoman UK

Kikkoman UK

Premium Supplier 12th May 2016
Kikkoman UK

Kikkoman UK

Premium Supplier

Kikkoman Soy marinated Mackerel, cucumber and dill, onion ash

Michelin star chef Simon Hulstone creates a flamed mackerel with cucumber and Kikkoman sauce. The prestigious catering competition will see finalists invited to the Restaurant Show on Monday 3rd October to take part in a cook-off in front of a panel of distinguished judges and members of the public. Each finalist is required to devise two courses using Kikkoman Naturally Brewed Soy Sauce as an integral ingredient. In the cook-off, finalists will have 90 minutes to recreate their dishes which must use meat or fish in either course. Follow this link,, to enter the Kikkoman Masters 2016.


  • 2 whole mackerel filleted, pin boned and cleaned
  • 50 ml soy sauce
  • 25ml water
  • Juice of 1 lemon
  • 1 cucumber , peeled and cut into 3 then vacuum packed
  • 15g dill
  • 100g dill /50ml vegetable oil
  • 1 punnet of borage
  • Onion ash ( made from thinly sliced onions that are cooked until burnt then blended with a small amount of icing sugar )
  • Dill pollen
  • Cucumber juice 200ml
  • 2g agar agar
  • Chardonnay vinegar
  • Salt


Prep the mackerel fillets ensuring all bones removed , blend the sugar with the soy , water and lemon juice. Pour over the mackerel and allow to marinade for 1 hour. Drain and pat dry.
Using a parisienne scoop , scoop out the balls of compressed cucumber, seta aside. Use the remainder of the cucumber for juice.
Bring the juice to the boil , ass the agar and cook out for 1 minute, set in a tray. Once set blend to a fine gel and season with the vinegar and salt. Put into a squirty bottle.
To serve, using a blow torch sear the mackerel on both sides until nicely coloured. Place mackerel on the plate, chop the dill and mix through the cucumber balls add the pollen . place some next to the mackerel and pipe on some ketchup, garnish with the fresh herbs and pollen, dress with the dill oil and sprinkle over the onion ash. Serve

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