Jun Tanaka’s Flamed Mackerel with Cucumber, Dill and Capers

A beautiful bright starter that’s perfect for preparing in advance, this mackerel dish from Jun Tanaka pairs the oily fish with a Mediterranean-meets-Japanese garnish that sings with tangy, zingy flavours. Based on a traditional Japanese technique called shime sabe, the curing and pickling of the mackerel adds a deep level of umami to the fish. Find the full recipe here: Head over to our Signature Series page to get exclusive access to more videos like this one: Become a member of the Great British Chefs Club: Follow Great British Chefs here: Facebook: Instagram: Twitter: Pinterest: Visit our shop: