Mackerel with Tandoori Spice and Kikkoman Soy Sauce

Mackerel with Tandoori Spice and Kikkoman Soy Sauce

Recipe by Chef Girishkumar Talwar, Kikkkoman Masters 2016 Runner Up

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  • Serves4


  • Two whole mackerels
  • 4 tbsp tandoori spice
  • 4 tbsp Kikkoman soy sauce, reduced
  • 1 tbsp garlic powder
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • Pinch of sea salt
  • 8 leaves of coriander
  • 1/4 pomegranate


  • 1 carrot
  • 1 cucumber
  • 1 beetroot


  • 4 tbsp Kikkoman soy sauce, reduced
  • 2 tbsp honey
  • 1 tbsp oil
  • 1 tbsp lemon juice


  • few sprigs of mint leaves
  • 2 tbsp chat masala
  • 1/2 tbsp lemon juice
  • 5 tbsp yoghurt

Pickled shallot:

  • 4 round shallots
  • 100ml white vinegar
  • 60g sugar
  • 1/2 tbsp whole coriander seeds
  • 1 star anise


Fillet the mackerel, take out the bones. Prepare the marinade of tandoori spice, Kikkoman soy sauce, garlic powder, lemon juice and oil.

Peel cucumber, carrrot and beetroot, spiralise all three.

Make a dressing from Kikkoman soy sauce, honey, lemon juice and oil.

Blend mint leaves and mix with beaten yoghurt, add chat masala and lemon juice to prepare the chutney.

To make the pickled shallots, peel the shallots, cut into quarters and separate the onion layers out. To a saucepan add vinegar, sugar, whole coriander seeds, star anise and simmer for a few minutes. Cover and let the flavours infuse. Add the shallots to the vinegar concoction.

Take the spiralised salad, add the soy sauce dressing, assemble on a plate and add dots on the chutney on the serving plate.

Take the marinated mackerel, blowtorch it, and lay it on the bed of salad. Garnish the mackerel with the picked shallots, coriander leaves, pomegranate, and sprinkle all over with chat masala.

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