Grilled Mackerel Fillets on Miso Coleslaw Fusion

Serves 20 in 1.0 Hour

Mackerel cheap and plentiful at this time of year.

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Ingredients

For the coleslaw:
50g English Mustard
25g Miso Paste
80ml Rice Vinegar
20ml Soy Sauce
135ml Vegetable Oil
45ml Sesame Oil
3 Lime, juice only
5 Red Onion, finely sliced
2 Red Cabbage medium sized, finely shredded
250g Spinach
For the mackerel:
20 Mackerel, filleted, skin scored
8 Spring Onions, very finely sliced

Method

Begin by mixing together the mustard, miso, vinegar and soy sauce in a bowl then gradually whisk in the two oils and lime juice. You could do this in a blender or food processor.

Put the sliced onion, cabbage and spinach into a bowl, pour over your dressing and mix to coat the leaves.

Check and remove any bones from the mackerel fillets then season with salt and pepper. Place the fillets on a tray and you can either cook in a combi-oven on grill mode or place under the grill. Remember presentation side down first and turn once after 5 minutes and crisp up the skin.

Serve the mackerel fillets on a cluster of the coleslaw and sprinkle with chopped spring onions. Drizzle a little of the dressing onto the plate also.