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 tender when it is served. Use whatever leaves are freshest and in season but the mustard kick of the mizuna works particularly well here if you can find it. 
serves 4


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 tablespoons soy sauce 
4 tablespoons mirin 
handful of fresh coriander leaves 


Set up a steamer or put a rack into a wok or deep-sided pan with a lid (a clear glass one is best so that you can keep an eye on the fish whilst it is cooking). Pour in enough water to come 5cm up the sides and bring to the boil.  
Arrange the mackerel fillets on a heatproof plate lined with a large piece of parchment paper (you can use the excess to help you lift out the fish once it has cooked) and put on the rack. Scatter over the ginger, chilli and spring onions and drizzle over the sesame oil. Cover tightly and steam for 6-8 minutes, depending on the thickness of the fillets: they should have turned opaque and be flaking slightly but is still moist.  
Meanwhile, make the salad. Place the edamame beans in a pan of boiling water with a pinch of salt and cook for 2-3 minutes or until tender. Drain and quickly refresh under cold running water, then toss with the radishes and mizuna or wild rocket. Combine the chilli flakes, lemon juice, soy and mirin in a bowl to make a chilli ponzu dressing. 
Divide the edamame bean salad on plates and top each one with a piece of the aromatic mackerel. Drizzle over the chilli ponzu dressing and scatter over the coriander leaves to serve.

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