Torched Mackerel with Pickled Daikon and Whipped Tofu

• 2 fresh mackerel fillets, skin on

• Salt, to taste

• 1/2 cup daikon radish, thinly sliced (use a mandoline if possible)

• 1/2 cup rice vinegar

• 1/4 cup water

• 2 tbsp sugar

• 1/2 tsp salt

• 1 tspn turmeric

• 200g silken tofu, drained

• 1 tbsp lemon juice

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1/2 tsp sugar

• Toasted sesame seeds

• In a small saucepan, combine the rice vinegar, water, sugar, turmeric and salt. Heat over medium until the sugar dissolves, then remove from heat and let cool slightly.

• Place the thinly sliced daikon in a bowl or jar, then pour the pickling liquid over it. Ensure the daikon is fully submerged.

• Let it sit for at least 30 minutes. For a stronger flavor, refrigerate for 1-2 hours (or up to overnight).

• Place the silken tofu, lemon juice, soy sauce, sesame oil, and sugar in a blender.

• Blend until smooth and creamy, adjusting seasoning to taste. Add a pinch of salt if needed. Transfer to a bowl, cover, and refrigerate until ready to serve.

• Pat the mackerel fillets dry with paper towels. Season lightly with salt and pepper.

• Using a kitchen torch, carefully sear the skin side of the mackerel until it’s golden and crispy, moving the torch in a back-and-forth motion to avoid burning. If you don’t have a torch, you can also sear the mackerel skin-side down in a hot, lightly oiled pan for 1-2 minutes until crispy.

• Brush the skin with a tiny bit of sesame oil for shine, if desired.

• Place a spoonful of the whipped tofu on each plate and spread it in a small semi circle.

• Layer a few pickled daikon slices on top of the whipped tofu.

• Slice the torched mackerel into two pieces and arrange over the tofu and daikon.

• Garnish with toasted sesame seeds

For a Stronger Flavor: Marinate the mackerel fillets in a bit of soy sauce and mirin for 10-15 minutes before torching.

Variations: Try adding thinly sliced cucumber or radish to the pickled daikon for added crunch and color.