SERVES 2
PREPARATION 5 MINS
COOKING 10 MINS
Vegetable oil, for deep frying
2 boneless mackerel, about 150g (5ozs)
Salt
Arrowroot for dusting
4 whole spring onions, trimmed
4 stems of fresh coriander
4 stems fresh leaf parsley
For the sauce
2 tsp honey
1 tsp salt
5 tbsp cider vinegar
3 tbsp mirin or dry sherry
3 tbsp light soy sauce
200ml ( pint) dashi or fish stock
For the garnish
coriander and parsley
1 tablespoon chopped cashews
Serve on steamed bok choi
1. First make the sauce by placing all the ingredients together in a saucepan and place over a low heat. Bring to just below boiling point, strain and keep warm.
2. Heat a medium saucepan of oil, 8-10cm deep, to a temperature of 180°C/Gas Mark 4. Season the mackerel with salt and dust in the arrowroot, then fry in the hot oil for 2-3 minutes. Remove and allow to drain on kitchen paper.
3. Next, fry the whole spring onions for 30 seconds. Remove and allow to drain.
4. Add the coriander and parsley stems to the hot sauce for a few seconds to let them soften.
5. Place the mackerel in a shallow bowl on a bed of steamed bok choi and pour a little of the sauce around them. Arrange some coriander and parsley and the fried onion on top on the fish and a final garnish with the cashews.
Recipe by Anthony Worrall Thompson in support of Seafood Week. Visit Seafish.org for more information.