Grilled Mackerel Salad with Miso Dressing

This is a yummy and very easy summery salad.

Grilled Mackerel Salad with Miso Dressing (adapted from Delicious Magazine)
(Serves 4)

8  fillets fresh mackerel with skin on

4 tbsp oil

1cm piece ginger, finely shredded

2 garlic cloves, finely sliced
2 red peppers, sliced

4 spring onions, sliced on the diagonal

4 small pak choi, leaves separated and stalks sliced

200g beansprouts

Bunch of red radishes, washed and trimmed but leaves reserved
16 cherry tomatoes, halved
salad leaves

 

For the dressing

3 tbsp mild miso paste (white miso is ideal)

1 tbsp rice or white wine vinegar

1 level tsp wasabi or horseradish

1 tsp sugar or honey

2 tbsp cold-pressed sesame oil

Preheat the oven to 240°C/fan220°C/gas 9. Run your finger along the middle of the mackerel fillets to check for any pin bones. Remove them with tweezers.

Rub the fillets with half the oil and lay, skin-side up, in a single layer on a roasting tray lined with baking paper. Bake the fish for 3-4 mins, or until just cooked through. Set aside to cool.

Heat the remaining oil in a large wok and fry the ginger and garlic briefly until just soft. Add the pepper, spring onions and pak choi stalks and stir-fry for 1 min.

Add the beansprouts and stir-fry for 1 more min. Fold in the pak choi and radish leaves, let them wilt, then remove from the heat.

For the dressing, mix the miso, vinegar, wasabi, sugar or honey and oil in a small bowl. Stir in 100ml water and set aside.

Place the salad leaves into a bowl, top with the stir fried veg, radishes and tomatoes. Remove the skin from the fish and flake into large pieces, place on top of the veg. Drizzle the dressing over the salad and serve.