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 chilli.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Tongs
- Plate
Ingredients
- 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
- Chilli fronds
- micro coriander
- 2 tbs anchovy mayo
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