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Sichuan Pepper Cured Mackerel

mackerel

The weather has warmed up just enough and the sun has come out long enough to make it feel like summer might be limbering up to actually do something. It’s making me crave fresh bright flavours after the long cold months that have only been coped with by eating lots of stodge and stews. I’ve particularly been enjoying fish recently, visiting my favourite fishmonger, Dagon’s in Brixton Village, to try as many sorts as possible including tilapia, snapper and butterfish.

Each has been delicious, but all that newness has given me a sudden urge for something familiar. I picked up a rainbow trout and grilled it with dill and lemon, but it was the mackerel that caught my eye. I think the most beautiful fish on the counter, that oily flesh is so versatile and flavoursome and allows for lots of experimentation. I had intended to barbecue it if the weather held and serve with salsa verde, but the skies were as grey as the fish skin and I decided against it.

Mister North’s love for Fuschia Dunlop’s Every Grain of Rice has revived my love of sichuan peppercorns with their fabulous fizzing flavour and I immediately thought of their floral tones with the fish. Not keen to grill oily fish indoors since I don’t have an extractor fan, I wondered if I could try a cured version instead to capture those light summery flavours. It turns out to be very easy and a perfect thing to do if you don’t want to heat the kitchen up…

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Holy mackerel!

Mackerel fillets and rhubarb compote

Tonight I got the chance to pair up mackerel and rhubarb, as I’d planned last weekend when I bought the forced rhubarb. I persuaded a rather skeptical friend to come round to join me for this slightly disconcerting combo. What was the verdict? Read on to find out…

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