Grilled Mackerel/Green Bean, Fennel & Apple Kimchee

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Kimchee

  • 1 napa Chinese cabbage
  • 1 bulb of fennel
  • 100 g


Although this is an easy dish, the kimchee should be made at least 3 days in advance: the longer it ferments, the more the flavour will be enhanced.

To make the kimchee

Cut the cabbage in half lengthways, remove the centre core and then cut into small cubes. Do the same with the fennel, and top and tail the beans. Place them together with the grated