Grilled Mackerel Salad with White Miso Dressing (Two Ways)
Whenever I spot some fresh Mackerel at The Fresh Fish Company I buy it. You can't get it that often and the fresh version is so much nicer. People are often surprised how mild the flavour is. I always grill it so the skin goes crispy.
I made a slightly different version with rice noodles for my 14 year old son who is not wild about spiralized courgettes!
4 Mackerel fillets
1 cucumber, spiralized
3 courgettes, spiralized
2 radishes, grated
Handful of watercress
2 tablespoons fresh coriander finely chopped
1 heaped tablespoon sweet white miso paste
1 tablespoon rice vinegar (or white wine vinegar)
1 tablespoon cold-pressed sesame oil
1 tsp Tamari
1 small garlic clove, crushed
1/2 tsp freshly grated ginger
1 small red chilli, seeds removed and finely chopped
50 ml water
Pre-heat the grill to medium high.
Make some slashes in the skin of the mackerel.
Mix all the dressing ingredients.
Brush some of the dressing onto the mackerel
Place the cucumber in a colander with 1/4 tsp salt and leave to stand in the sink for 15 minutes or more. Then -squeeze out the water and dry as much as possible on kitchen paper.
Divide the vegetables and coriander between two plates and drizzle on some dressing.
Grill the mackerel for 3-4 minutes until cooked through.
Place 2 fillets on each plate on top of the salad and add the grated radish.
For the noodle version, boil some Vermicelli rice noodles for 3 minutes. Then add the watercress and coriander and some dressing.