Food and Travel Magazine | Mackerel escabeche with rhubarb sauce

Ingredients

• 8 mackerel fillets
• 2 satsumas
• 1tbsp white balsamic vinegar
• 2cm ginger, peeled, finely grated and squeezed for the juice
• 1 tbsp maple syrup
• 1 tbsp coriander seeds, freshly ground
• 2 tbsp flat-leaf parsley, finely chopped
• 3 tbsp rapeseed oil
• To serve: micro leaves such as purple amaranth or salad leaves
• 350g forced red rhubarb
• 2 tbsp maple syrup
• ½tsp sea salt
• 1cm ginger, peeled and finely grated
• juice 1 satsuma