Aromatic Mackerel with Edamame Bean Salad
The fresh zingy flavour of the ginger compliments the steamed mackerel perfectly. Just be careful not to over-cook the fish, it should still be very moist and
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Cooking tools:
- Steamer basket
- Wok
- Microplane
- Chef's knife
- Cutting board
- Plate
- Parchment paper
- Stove
- Saucepan
- Colander
- Mixing bowl
- Measuring spoon
Ingredients
- 4 x 150g boneless mackerel fillets
- 2 teaspoons freshly grated root ginger
- 1 mild red chilli, seeded and shredded
- 2 spring onions, shredded (green parts only)
- 2 teaspoons toasted sesame oil
- 300g frozen edamame beans
- 1 bunch red radishes, trimmed and thinly sliced
- 100g (4oz) mizuna or wild rocket leaves
- pinch of dried chilli flakes
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 4 tablespoons mirin
- handful of fresh coriander leaves
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