- Ingredients
- 10 Fresh mackerel fillets with skin
- 4 tbsp Cold-pressed rapeseed oil
- 2cm Pieces fresh ginger, finely shredded
- 4 Cloves garlic, crushed
- 6 Celery sticks, sliced on the diagonal
- 8 Spring onions, sliced on the diagonal
- 8 Small pak choi, leaves separated and stalks sliced
- 400g Beansprouts
- 2 Bunch of red radishes, washed and trimmed
- For The Vietnamese Dressing:
- 4 Red chillies, deseeded and chopped
- 5 Garlic cloves, crushed
- 4 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 Juice of 2 large or 4 small limes
- 3 tbsp MAGGI Asian Liquid Concentrate
- 4 tbsp Rapeseed oil
Grilled Mackerel Salad with Vietnamese Dressing
Ingredients
Method
Method
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 rapeseed oil and lay, skin-side up on a roasting tray lined with baking paper. Bake the fish for just 3-4 minutes, or until just cooked through. Set aside to cool.
Heat the remaining rapeseed oil in a large wok and fry the ginger and garlic briefly until just soft. Add the celery slices, spring onions and pak choi stalks for 1 minute.
Add the beansprouts and stir-fry for 1 more minute. Fold in pak choi leaves, let them wilt, then remove from the heat and spread the vegetables out over a large bowl or plate to cool.
For the dressing, mix all of the ingredients together in a small bowl.
Discard the skin from the fish and flake large pieces into the vegetables.
Fold in the radishes and reserved leaves. Drizzle the dressing over the salad to taste.
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