Mackerel Escovitch

Ingredients

• 4 x 100–125g large mackerel fillets, pin-boned and cut in half on an angle
• 3 tbsp Bajan Salt
• 1 carrot, peeled and finely shredded (ideally on a mandoline)
• 1 large shallot, peeled and finely shredded (ideally on a mandoline)
• 1 red pepper, finely shredded (ideally on a mandoline)
• 1⁄2 cucumber, halved, de-seeded and finely shredded (ideally on a mandoline)
• watercress or rocket leaves, to serve
• 300ml white wine vinegar
• 200ml water
• 2 bay leaves
• 1 tsp salt
• 1 tbsp sugar
• 6 white peppercorns
• 5 pimento berries
• 1 dried red chilli
• For the Bajan Salt (any left-over can be kept in an airtight container for up to a week)
• a small handful of flat-leaf parsley
• a small handful of fresh thyme
• a small handful of fresh marjoram
• 1 Scotch bonnet chilli, chopped
• 2 garlic cloves, chopped
• 75g (2 3⁄4oz) sea salt
• 1tsp ground cloves
• 1tsp ground allspice
• 1tsp black pepper