Kimchi with Seaweed, Lime, Herbs and Mackerel

Homemade kimchi meets perfectly grilled mackerel in this flavour packed dish. Infused with fresh lime, seaweed, yuzu, and a kick of chilli, every bite is an umami sensation! Finish with micro herbs, chilli fronds & a touch of anchovy mayo!

Ingredients

Kimchi

½ red cabbage, shredded
3 garlic cloves, peeled and grated
3cm ginger, peeled and grated
100g caster sugar
100ml rice wine vinegar
3 star anise
1 small bunch mint and coriander, chopped
2 red chillies 1 chopped 1 1/2d
1 lime, juice and zest
4 small sheets seaweed, shredded
1 tbs yuzu juice

2 mackerel filleted

To serve

Chilli fronds
micro coriander
2 tbs anchovy mayo

Method

Print Recipe

Put the cabbage into a bowl with 1 tbs of salt for 1 hour, rinse mix with the sugar vinegar 1/2d chilli and star anise cover and place overnight in the fridge.
Heat the grill to high.
In a large non stick baking tray drizzle with a little oil pop the fillets on and grill for 2 minutes.
Take the star anise out of the cabbage mixture drain then add the herbs, yuzu chopped chilli lime and seaweed
To serve pop the fillets onto 2 plates with serve with a big spoonful of kimchi sprinkle over micro herbs and chilli fronds. Dot with mayo.

Ingredients

Kimchi

½ red cabbage, shredded
3 garlic cloves, peeled and grated
3cm ginger, peeled and grated
100g caster sugar
100ml rice wine vinegar
3 star anise
1 small bunch mint and coriander, chopped
2 red chillies 1 chopped 1 1/2d
1 lime, juice and zest
4 small sheets seaweed, shredded
1 tbs yuzu juice

2 mackerel filleted

To serve

Chilli fronds
micro coriander
2 tbs anchovy mayo

Method

Put the cabbage into a bowl with 1 tbs of salt for 1 hour, rinse mix with the sugar vinegar 1/2d chilli and star anise cover and place overnight in the fridge.
Heat the grill to high.
In a large non stick baking tray drizzle with a little oil pop the fillets on and grill for 2 minutes.
Take the star anise out of the cabbage mixture drain then add the herbs, yuzu chopped chilli lime and seaweed
To serve pop the fillets onto 2 plates with serve with a big spoonful of kimchi sprinkle over micro herbs and chilli fronds. Dot with mayo.