Citrus cured mackerel with avocado, chilli and basil
Ingredients
- 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
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.
Put the kale leaves in a bowl and add the remaining orange and lime juice. Rub well then leave to macerate.
Mix together the soy sauce, sesame oil and chillies in a bowl.
Rinse the mackerel fillets and pat dry with kitchen paper. Thinly slice and set aside.
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.
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