Ingredients
Serves 1-21 tablespoon yuzu juice
- 2 tablespoon soy sauce
- ½ lemon
- juice of 1 orange
- olive oil
- sashimi grade mackerel
- kumquat
- chive flowers
- tarragon flowers
Instructions
1
To make the sauce, use a blowtorch or gas stove to char the outside of the orange and lemon.
2
Juice the orange and lemon into a bowl and add in the soy sauce and yuzu juice.
3
Add a little bit of sugar if your oranges are not sweet enough.
4
Torch the mackerel skin until nice and charred.
5
Place mackerel into a plate and spoon in the burnt citrus ponzu.
6
Garnish with a drizzle of olive oil, chive flowers, tarragon flowers, and charred kumquat slices.
