Ingredients

• 250ml/9fl oz cider vinegar
• or white wine vinegar
• 250ml/9fl oz water
• 5-6 pieces coriander stalks
• washed
• 40g/1½oz caster sugar
• 35g/1¼oz red onion
• finely sliced
• ½ tsp whole pink peppercorns
• 3-4 lemon slices
• 2 whole mackerel
• filleted
• pin bones removed
• 1 tbsp oil
• 1 tbsp soy sauce
• 1 tbsp water
• 1 lime
• juice only
• 1 tsp fresh root ginger
• peeled
• finely diced
• ½ tsp dark muscovado sugar
• 1 tsp fennel seeds
• soaked in water for 2 hours
• drained and toasted in a dry pan
• 1 fennel bulb
• finely sliced on a mandoline
• slices soaked in ice-cold water for 20 minutes
• drained
• 1 tbsp olive oil
• ½ lime
• juice only
• 1 bunch rocket leaves
• 2 pinches sea salt
• 1 pinch cayenne pepper

Directions

• For the mackerel
• heat the cider vinegar
• water
• coriander stalks
• caster sugar
• red onion
• peppercorns and lemon slices in a medium saucepan over a medium heat. Heat the mixture until just warm (about 60C)
• then remove from the heat. Transfer the contents of the pan to a flat
• shallow container and set aside to cool.
• When the mixture has cooled
• place the mackerel fillets into the container
• flesh-side down. Set aside to marinate for 20 minutes.
• For the soy and lime dressing
• combine all the dressing ingredients in a small pan and gently heat through until the sugar has dissolved. Set to one side.
• Preheat the grill to its highest setting.
• When the mackerel fillets have marinated
• remove them from the marinade and pat dry with kitchen paper. Make several diagonal scores in the skin
• going across the length of each fillet to stop them from curling up during cooking.
• Brush a baking tray all over with oil. Arrange the mackerel fillets onto the greased tray
• skin-sides facing upwards. Place under the grill and cook for 4-5 minutes
• or until the skin is crisp and the flesh is cooked through.
• For the salad
• combined. all the salad ingredients in a large bowl.
• To serve
• divide the fennel salad equally among four serving plates. Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Scatter over the remaining toasted fennel seeds.