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.