Put an Asian twist on some British seafood!
For the pickled vegetables
Place all ingredients for the marinade into a small saucepan and bring to boil. Add the
radishes and spring onions and simmer for 1 minute. Add the carrot ribbons and remove
from heat. Set aside
For the seaweed cracker
Snap the dried cracker into pieces and deep fry until it puffs up. Drain and sprinkle with the seaweed and sea salt flakes
For the wasabi mayonnaise
Mix the wasabi paste with the mayonnaise and lemon juice and decant into a squeezy
For the mackerel
Heat a non stick frying pan over a medium heat with a little oil. Season the mackerel
fillets and fry skin side down for approximately 1 minute, depending on the thickness. Flip the fillets over and remove the pan from the heat. The fillets will continue to cook from the residual heat from the pan.
Strain the vegetables from the marinade and and place in a semi circle at the top of a
serving plate. squeeze some of the wasabi mayonnaise around the plate. Place the
cooked mackerel fillet onto the plate and top with the seaweed cracker if using.