Grilled mackerel, burnt tomato chutney, deep fried ginger pickle & fennel | Recipe by sousvidetools.com

Method

A zingy, fresh mackerel delight from Will Bowlby , Kricket. Find more inspiring recipes from Will at his Instagram account @will_bowlby.

Burnt tomato chutney

Cook your tomatoes on the Kasai grill until the skin turns black. Transfer tomatoes to a blended with the rest of the ingredients and blend until smooth.

Deep fried ginger pickle

Heat up a little oil to 180 degrees celsius and deep fry the sliced ginger until light golden brown. Remove from the oil and drain on a kitchen towel. Transfer the ginger to a blender along with the turmeric, chilli powder, lemon juice, salt, sugar. In a separate pan heat up the rapeseed oil, add mustard seeds, cumin seeds and curry leaves until they start to crackle. Add the spices and oil to the ginger mix and blend until smooth.

Grilled mackerel

Season the mackerel with a little oil and salt and grill skin side down on the Kasai grill. If the mackerel is fresh you only need to cook the fish on the skin to about 90% allowing the skin to crisp up and the flesh to remain slightly pink. Add a spoonful of the chutney onto a plate, add the raw fennel that has been lightly dressed in oil, lemon juice and salt, then the mackerel and dot pieces of the chutney around the plate. Garnish with the fronds from the fennel bulb.