Roast Mackerel

East meets West in this treatment of an often under rated fish. Serves four.

Ingredients:
4 fillets of very fresh mackerel each weighing 150g approx
2 tsp Mitsukan Rice Vinegar
Coarse sea salt and coarsely grated black pepper

For the dressing:
100ml Mitsukan Rice Vinegar
2 heaped tbsp caster sugar
1 large carrot, peeled and cut into match stick sized strips
1 large onion, peeled and cut into fine rings
2 tbsp Japanese soy sauce
A handful of picked parsley leaves

Method:
Preheat oven to maximum.  Marinate the mackerel fillets in the smaller quantity of vinegar and a generous seasoning of coarse salt and pepper.

Bring the Rice Vinegar and sugar to a boil, season.  Add the carrots, onions and soy sauce and mix well.  Set aside to cool whilst the fish is roasted.

Place the mackerel fillets skin side up on a lightly oiled baking tray and bake in the very hot oven for approx ten minutes.

Serving:
Carefully transfer the fillets to individual plates.  Spoon a quarter of the dressing over each and sprinkle with parsley.