2 mackerels, filleted
1 tbsp. Sichuan peppercorns
2 sticks rhubarb, slice into 2 inch pieces
100 ml rice wine vinegar
100ml orange juice (or water)
2 star anise
1 cinnamon stick
1 tsp fennel seeds
1 heaped tbsp. sugar
1 inch ginger, grated
1 lime- juiced
2 bay leaves
1 tsp. pepper corns
1 garlic, thinly sliced
½ red chilli, thinly sliced
2 tbsp. crème fraiche
1 lime- juice and zest
Dry roast and grind up your Sichuan peppercorns.
Place your mackerel filets on a board and drizzle over a little olive oil and
sprinkle over the Sichuan and some salt and pepper, turn over and repeat. Leave
whilst you prepare the rest.
In a small saucepan add all of your pickling
ingredients, bare the rhubarb, and place over a medium heat for 10 minutes. Taste
and see if you want to adjust- you may need it a little sweeter. And then add
the rhubarb, take off the heat. Make sure they are all covered.
With a peeler, thinly slice lengthways the
asparagus into long strips. In a frying pan add a glug of olive oil, over a
medium heat start frying the garlic and chilli. Making sure not to burn, you
want them to start browning a little. Then add the asparagus strips and toss.
Add a little salt and pepper. Take off the heat. You want them to keep their
Get a griddle pan pipping hot, and then place,
skin side down the fish. Press with the back of a big spoon to keep flat. Cook
for 5 mins until crispy. Then flip for no more then a minute. Miss the crème fraiche with the lime juice
Plate up- add a generous amount of asparagus,
followed by two fillets per person, then the rhubarb pieces, with a drizzle of
the pickling sauce, followed by the crème fraiche and some fresh coriander.