Quick Kimchi with Kelp and Mackerel
This Quick Kimchi with Kelp and Mackerel is so easy to do. Kimchi is normally fermented but this version can be created and enjoyed straight away! Spicy, salty and tangy, it tastes great!
Ingredients
- 1/4 red cabbage, shredded
- 1 tsp salt
- 1 garlic cloves, peeled and grated
- 5cm ginger, peeled and grated
- 100g caster sugar
- 100ml rice wine vinegar
- 100ml white wine vinegar
- 3 star anise
- 1 small bunch mint and coriander, chopped
- 2 red chillies chopped
- 2 limes, juice and zest
- 1 tsp kelp seaweed, soaked and chopped
Mayo:
- 3 egg yolks
- 1 tbs Dijon mustard
- 1 small bunch coriander
- 1 tbs anchovies
- 1 lime zest and juice
- 200ml veg oil
- 4 mackerel fillets
- 50g potted shrimp
To serve:
- Mint
- Coriander
Method
Put the cabbage into a bowl with salt for 10 minutes. Bring the sugar and vinegars to the boil with the ginger, garlic and star anise. Mix with the cabbage.
To make the mayo, put the egg yolks and mustard into a mini food processor, blitz then slowly drizzle in the oil and add the anchovies and lime juice and zest spoon into a piping bag.
Take the star anise out of the cabbage mixture, drain add the herbs, chilli limes and kelp.
Drizzle the mackerel in olive oil on both sides and bake in the pizza oven for 2 minutes.
To serve, pile the kimchi into the centre of the plates pipe circles of mayo on top, top with mackerel and shrimps. drizzle in oil if desired.
Ingredients
- 1/4 red cabbage, shredded
- 1 tsp salt
- 1 garlic cloves, peeled and grated
- 5cm ginger, peeled and grated
- 100g caster sugar
- 100ml rice wine vinegar
- 100ml white wine vinegar
- 3 star anise
- 1 small bunch mint and coriander, chopped
- 2 red chillies chopped
- 2 limes, juice and zest
- 1 tsp kelp seaweed, soaked and chopped
Mayo:
- 3 egg yolks
- 1 tbs Dijon mustard
- 1 small bunch coriander
- 1 tbs anchovies
- 1 lime zest and juice
- 200ml veg oil
- 4 mackerel fillets
- 50g potted shrimp
To serve:
- Mint
- Coriander
Method
Put the cabbage into a bowl with salt for 10 minutes. Bring the sugar and vinegars to the boil with the ginger, garlic and star anise. Mix with the cabbage.
To make the mayo, put the egg yolks and mustard into a mini food processor, blitz then slowly drizzle in the oil and add the anchovies and lime juice and zest spoon into a piping bag.
Take the star anise out of the cabbage mixture, drain add the herbs, chilli limes and kelp.
Drizzle the mackerel in olive oil on both sides and bake in the pizza oven for 2 minutes.
To serve, pile the kimchi into the centre of the plates pipe circles of mayo on top, top with mackerel and shrimps. drizzle in oil if desired.
