Southeast Asian Smoked Mackerel Salad with Tropical Kiwi Salsa
This is the perfect summer dish because it requires minimal work, delivers maximum flavor and freshness, and makes use of some gorgeously seasonal fresh fruit. The kiwi here is really the star and pairs so naturally with the lime and earthy fish sauce. I also love the use of mackerel here because it is more sustainable than other fish varieties, but if you aren’t a fan or can’t find it, use salmon instead.
4 kiwis, cut into chunks
½ small mango, cubed
1 small avocado, cubed
1 red chili, deseeded and finely chopped (I like Fresno here)
2 limes, juiced
2 tbs fish sauce
1 tsp sugar
1 tsp soy sauce or shoyu
1 tbsp chopped fresh cilantro
1 small package of pre-washed arugula
4 small smoked mackerel or salmon fillets
Put the chopped kiwi, mango, and avocado in a bowl. Combine the red chili with the lime juice, fish sauce, sugar, soy sauce, and cilantro. Giver the sauce a taste, and make sure you like the balance of sweet, umami, and salt.
Pour over the fruit and set aside for 20 minutes to allow the flavors to develop.
Divide the arugula leaves between 4 serving plates and top each with 2 mackerel or salmon halves. Spoon over the kiwi and mango salsa to serve.