Amazing flavours in this super quick and easy dish. We’re loving pretty much every recipe that Ixta Belfrage has a hand in.
Wine Suggestion: A really hard one to match we thought, but we pulled out Dr Loosen’s Graacher Dry Riesling … a wine he has “declassified” from Grosses Gewächse (Great Growth) as the vines are only 15-20 years old … not old enough for Ernie Loosen! A wine of both elegance and power, with a crispness that balances any oilyness of the mackeral, and joyful fruit to match chillies, limes, soy and star anise.
Mackerel udon – serves 2
- 1 medium cucumber, peeled, halved and seeds scooped out with a teaspoon
- 1 tsp flaked salt
- 2½ tbsp lime juice
- 300g straight-to-wok fresh udon noodles (not dried)
- 2 x 115g tins of mackerel in olive oil, drained and flaked into chunky pieces
- 2 scallions, thinly sliced
- 2 tsp black or white (or both) sesame seeds, toasted
FOR THE DRESSING:
- 5 tbsp mild olive oil or sunflower oil
- 40g ginger, peeled and julienned
- 2 large mild red chillies, finely sliced into rounds (discard the seeds)
- 2 whole star anise
- 1 cinnamon stick, bashed with the side of a knife
- 2 tbsp soy sauce
- 1½ tbsp maple syrup
- ¾ tsp toasted sesame oil
Cut the cucumber into half-centimetre diagonal slices. Put the cucumber in a bowl and mix with the flaked salt and lime juice. Set aside to pickle while you make the rest.
Put the udon noodles in a large bowl and, cover with boiling water, then drain well and set aside.
Put a heatproof sieve over a heatproof bowl and set aside.
Put the oil for the dressing into a medium saucepan over a medium heat and allow to get hot. Add the ginger, chillies, star anise and cinnamon and fry gently, stirring often, until the ginger is crisp and golden – about 5 minutes but watch carefully. Drain through the sieve and keep both the oil and the crispy aromatics.
Transfer 3 tbsp of the aromatic oil to a separate bowl along with the soy sauce, maple syrup and sesame oil.
Drain the cucumbers and toss with the warm noodles. Transfer them to a platter and top with the mackerel. Spoon over the dressing, followed by the crispy aromatics, scallions and sesame seeds. Serve with lime wedges on the side.
(Original recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)