1. 1

   Cut off the ends of the cucumbers, then grate using a daikon grater (see photo). Place the grated cucumber in a strainer and press it lightly; mix in 1/2 t soy sauce and 1 t grain vinegar. Stir in the chopped dill and Italian parsley and set aside.

   

2. 2

   To make nihai-zu, mix the vinegar and soy sauce and microwave on 600 W for 35-40 seconds or until the mixture is hot and steamy. This will help remove excess acidity. Set aside to cool.

3. 3

   Cut each mackerel fillet in half and make cross-slits in the skin. This prevents the skin from shrinking and curling up when cooking. Sprinkle just a little salt on the flesh side, and the rest on the skin side. Allow to sit for 15 minutes. Remove moisture from the fillets by patting with a paper towel. Rinse both sides with 1 t sake per piece and pat off moisture again.^*4 Sprinkle another pinch of salt on the skin sides.

4. 4

   Heat 1 t canola oil in a non-stick frying pan over medium heat and wipe lightly with paper towel. Cook the fillets skin-side down, pressing down with a spatula. When the skin is nicely browned, turn over. Cook until a skewer passes easily through the fish.

5. 5

   Place each fillet on a serving plate and spread the grated cucumber-herb sauce on top. Garnish with cherry tomatoes and dill. Pour over preferred amount of nihai-zu.

1. * 1May substitute unwaxed Persian or English cucumbers.
2. * 2Nihai-zu is a combination of vinegar and soy sauce in a 1:1 ratio. Japanese grain vinegar is recommended for a milder taste.
3. * 3Amount of salt based on 1% of the total weight of the fillets.
4. * 4Salting the fish and rinsing with sake removes strong unsavory flavors and improves taste.

Recipe by Michiko Yamamoto