Mackerel With Miso, Tempura Onions and Yuzu Salad - James Martin Chef

Ingredients

• 4 mackerel gutted and filleted and pin boned
• 200g white miso paste
• 50ml mirin
• 50g caster sugar
• l bunch spring onions
• 100g self raising flour
• Sparkling water
• 25ml yuzu
• 1 tbs rice wine vinegar
• 1 tbs soy sauce
• 1 tbs Dijon
• 1 lime juice and zest
• Watercress
• Heat a grill to high. Heat a fryer to 180c.
• Mix the miso and sugar in a pan, warm through gently until the sugar is dissolved, brush half over the mackerel fillets, then pop on a tray and grill for 1 to 2 minutes.
• Meanwhile, whisk the flour and water together, dip the onions in and deep fry until crispy, drain on kitchen paper and season with sea salt.
• Whisk all the ingredients together for the dressing then spoon over the watercress.
• To serve, spoon the remaining sauce onto plates, top with fish and onions, then garnish with dressed watercress.