Morou Ouattara's Shocked Mackerel With Pickled Zucchini and Wasabi Aioli
- Course: Appetizer
- Features: Make-Ahead Recipes
Summary:
When chef Morou Ouattara served this interesting appetizer in his now-closed restaurant, Farrah Olivia, in Alexandria, he used escolar. The fish is briefly blanched (or "shocked") in hot water, then marinated, which keeps the fish rare but adds much salty flavor to its exterior. The fish is meant to be eaten with the zucchini and aioli components.
We found Spanish mackerel at Whole Foods Market on P Street NW and at Blacksalt in the Palisades neighborhood.
MAKE AHEAD: The pickled zucchini can be made and refrigerated several days in advance. The aioli can be made and refrigerated a day in advance. For best flavor, the fish needs to be prepared the same day it is served.
4 servings
Ingredients:
For the zucchini- 4-inch piece peeled ginger root
- 2 cups apple cider vinegar
- 3 cups sugar
- 1 cup water
- 1/4 teaspoon ground turmeric
- 2 medium (about 3/4 pound) thin zucchini
- 2 tablespoons wasabi powder
- 3 tablespoons water, plus more as needed
- 1 cup mayonnaise
- 1/2 teaspoon low-sodium soy sauce, or more as needed
- 1 teaspoon hot chili sauce, such as Sriracha, or more as needed
- 1/2 medium clove garlic, minced
- 1 cup soy sauce
- 1 cup red wine
- 1/4 cup sweet sake
- 1 pound skinless mackerel fillets, pin bones removed
Directions:
For the zucchini: Cut the ginger into fine julienne (very thin strips). Place in a medium saucepan over medium-high heat, along with the vinegar, sugar, water and turmeric. Bring to a boil and cook for about 5 minutes, stirring just until the sugar has dissolved.
Meanwhile, trim off the ends of the zucchini, then use a mandoline or very sharp knife to cut the zucchini into rounds about 1/8-inch thick. Place them in a glass or ceramic container, then pour the hot vinegar mixture over them and cool to room temperature. Cover and refrigerate for at least 2 days; makes about 3 cups.
For the aioli: Combine the wasabi powder and water in a medium bowl to form a paste. Let the mixture sit for 10 minutes. Add water as needed to achieve the desired consistency.
Combine the mayonnaise and 1 tablespoon of the wasabi paste in a small bowl, reserving the remaining wasabi paste for another use. Then add the soy sauce, hot chili sauce and garlic; whisk until emulsified. Taste and adjust seasoning as needed; cover and refrigerate until ready to use. Serve at room temperature; makes about 1 cup.
For the fish: Bring 4 cups of water to a boil in a medium saucepan over high heat.
Meanwhile, combine the soy sauce, red wine and sake in a medium, nonreactive rectangular container (large enough to hold the pieces of fish).
Cut the mackerel fillets crosswise into pieces of equal size. Working with one at a time, drop them into the boiling water and let sit for 5 seconds, then use a slotted spoon to transfer carefully to the soy sauce mixture.
When all of the fish has been added to the soy sauce mixture, cover and refrigerate for 30 minutes (no longer).
To finish the mackerel, drain the fish pieces and use a paper towel to pat them dry. Use a culinary blowtorch to briefly caramelize both sides of the fish, which will become a bit shiny.
When ready to serve, cut the fish into small pieces or slices; divide among individual plates. Place a dollop of the wasabi aioli and some of the pickled zucchini next to each portion.
Recipe Source:
From chef Morou Ouattara.
E-mail the Food Section with recipe questions.
(Dayna Smith for The Washington Post)
