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Preparation time
overnight
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Cooking time
no cooking required
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Serves
Serves 4 as tapas
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By Matt TebbuttIngredients
- 2 mackerel fillets, bones removed, thinly sliced
- 1 orange, juice only
- 1 lime, juice only
- 1 tsp coriander seeds, toasted and crushed
- 1 tsp caster sugar
- 1 tsp sea salt
- 30g/1oz kale, leaves picked
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 lime, juice only
- 1 red chilli, diced
- 1 green chilli, diced
- 1 avocado, mashed with a drizzle extra virgin olive oil
- 100g/3½oz cooked edamame beans
- 1 bunch basil, leaves picked
Method
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Place the mackerel in a bowl and pour in most of the orange and lime juice, the coriander seeds, sugar and salt. Mix well then leave to marinate at room temperature for 20 minutes.
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Put the kale leaves in a bowl and add the remaining orange and lime juice. Rub well then leave to macerate.
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Mix together the soy sauce, sesame oil and chillies in a bowl.
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Rinse the mackerel fillets and pat dry with kitchen paper. Thinly slice and set aside.
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To serve, spread some avocado on the base of a serving dish, scatter over some beans and kale. Top with the mackerel, drizzle over the soy dressing and garnish with basil leaves.