4 mackerel filets
Mackerel Marinade
1 Tbsp white wine vinegar
1 Tbsp soy sauce
1 Tbsp extra virgin olive oil
3 cloves garlic, crushed
1/2 tsp chili pepper flakes
1 Tbsp sugar
1 tsp fennel seeds
Salad
2 large sweet potatoes
Juice of 1 lemon
3 Tbsp olive oil
2 Tbsp lemon juice
Salt and freshly ground pepper
2 cups salad spinach leaves
Smoking Mixture
1 Tbsp black tea leaves
3/4 cup uncooked long grain rice
1/2 cup sugar
Lots of aluminum foil
Instructions
Mix the marinade ingredients and pour over the mackerel. Cover and leave to marinate in the fridge for 2-6 hours, turning occasionally.
Peel the sweet potatoes and cut into 1/2” cubes. Simmer in salted water until just tender, about 10 minutes, then drain. Mix the lemon juice, oil, and season. Toss the potatoes in half this mixture while they are still warm. Leave to cool.
Mix the tea, rice and sugar. Line a wok with a triple layer of foil. Put the tea mixture in the wok, and place the rack above it, inside the wok. Take the mackerel out of the marinade, pat dry and lay on the rack. Put the wok over a high heat and cover completely with a tight lid or double layer of foil. After 5 minutes, there should be some slight smoking beginning. Lower the heat a little, and leave to smoke for 15 minutes or until the mackerel is cooked. Cool slightly.
Just before serving, toss the potatoes with the spinach and remaining dressing. Makes 4 lunch portion servings.
