Ingreadient :

• 4 mackerel gutted and filleted and pin boned

Miso

• 200g white miso paste
• 50ml mirin
• 50g caster sugar

Tempura

• l bunch spring onions
• 100g self raising flour
• Sparkling water

Dressing

• 25ml yuzu
• 1 tbs rice wine vinegar
• 1 tbs soy sauce
• 1 tbs Dijon
• 1 lime juice and zest

 

To serve

• Watercress

Direction :

1. Heat a grill to high. Heat a fryer to 180c.
2. Mix the miso and sugar in a pan, warm through gently until the sugar is dissolved, brush half over the mackerel fillets, then pop on a tray and grill for 1 to 2 minutes.
3. Meanwhile, whisk the flour and water together, dip the onions in and deep fry until crispy, drain on kitchen paper and season with sea salt.
4. Whisk all the ingredients together for the dressing then spoon over the watercress.
5. To serve, spoon the remaining sauce onto plates, top with fish and onions, then garnish with dressed watercress.