Grilled Mackerel/Green Bean, Fennel & Apple Kimchee

Name: Grilled Mackerel/Green Bean, Fennel & Apple Kimchee
Yield: Serves Four
Ingredients: olive oil; 2 tsp shrimp paste; 4 mackerel fillets; 1 large lobe of ginger, peeled, grated; 4 tbsp soy sauce; 1 bulb of fennel; 3 tsp salt; 10 garlic cloves, peeled, grated; 1 napa Chinese cabbage; 4 tbsp nam pla fish sauce; 100 g extra-fine green beans; 20 g chilli flakes; 120 g caster sugar; 2 Cox’s Orange Pippin apples, grated; sea salt & black pepper; 1 small bunch of coriander

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Kimchee

1 napa Chinese cabbage
1 bulb of fennel
100 g

Fish course
Pescatarian

Method

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