2 teaspoons miso paste (I used white organic miso from M & S)
Juice of 1/2 a charred lime
Small bunch of corriander chopped finely
1 small chunk of ginger grated
1/2 teaspoon garlic powder
1/2 chilli chopped finely
6 teaspoons of Nikka Coffey Japanese Gin (Or sub for another Japanese Yuzu Gin)
3 teaspoons mirin
3 teaspoons rice wine vinegar
Asian salad ingredients
1 carrot julienned
1 carrot sized daikon julienned
1 handfull beansprouts
2 inch thick cucumber cut into batons
1 spring onion sliced thinly
1 teaspoon black sesame seeds
Instructions
Put a frying pan on medium to high heat.
Slice a lime in half and put one half, flesh side down in the dry pan for a couple of minutes to char.
Slice the spring onion and peel and julienne the daikon. Add both to a bowl of cold water to get some of the harshness out for a few minutes.
In a bowl, add the miso paste, juice of the charred lime, chopped corriander, grated ginger, garlic powder, chopped chilli, Nikka Coffe Gin, mirin and rice wine vinegar and give it a stir. Put to the side for dressing the dish later on.
Take the daikon and spring onion out of the water and pat dry. Peel then julienne the carrot. Add to a bowl or plate with the washed beansprouts, daikon, half of the spring onions and give a little toss to combine.
Add a little oil to the pan and cook the mackgrel skin side down first. I used a griddle pan and the skin stuck to the pan after a minute but was cooked through so i pulled it off the fish and put to one side to add as a topping later on.
Turn the fish after a couple of minutes. They don’t need too long as they can be quite thin.
When the fish is cooked through, remove from the pan and place on top of the asian salad.
If you removed the fish skin, chop it into little shards.
Drizzle the miso dressing on top of the fish and top with sesame seeds, the rest of the spring onions and the crispy little shards of fish skin.
