Mackerel Satay

This dish was created after a trip to singapore in january 2012 with jason atherton and claude bosi. It is our version of mackerel teriyaki. The mackerel is cured, and gently heated under the grill, just to warm it through. It’s got a salad of radish, spring onions and cashew nuts, and a satay sauce. There are cubes of cucumber and toasted coriander seeds, which give you a really beautiful, fresh, clean flavour with the mackerel. You get a salty spice and nuttiness from the satay.