- 2 mackerel fillets
- 200g picked white crab meat
- 1 apple
- 1 lime
- 6 leafs coriander
- Olive oil
- 1 red chilli
- 1 pink grapefruit
- 10g wakame seaweed
- Dashi gel
- 1lt water
- 14g kombu
- 18g bonito flakes
- 30g mirin
- 38g light soya sauce
- 14g agar agar
Grilled mackerel, crab, grapefruit and dashi
Adam Smith
16th January 2015
Grilled mackerel, crab, grapefruit and dashi
Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Grilled mackerel and crab recipe with grapefruit and dashi recipe a try in your kitchen?
Ingredients
Method
Serves 4
Place the kombu and water into a pan and allow to soak for 12min
Bring up to 98c (it is important that it doesn’t boil)
Pass the water off over the bonito flakes
Allow to stand for 4min before passing off
Add the soy and mirin
Cook out the dashi with 14g agar agar per little of liquid, once set blend smooth in a food processer
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
