Ingredients

• 2 mackerel fillets
• 2 blocks brown rice noodles
• 1 carrot
• 1/3 mooli
• ¼ cabbage- we prefer white cabbage
• Handful of dry roasted peanuts
• 1 tbsp fresh coriander
• 1 tbsp fresh mint

For the dressing:

• 2 tbsp soy sauce (use tamari if you want it to be gluten free)
• ½ juice of lime
• 1 tbsp honey
• 1 tbsp fish sauce
• 1 tbsp sesame oil

Method

1. Pour boiling water over brown rice noodles (you can use white rice noodles should you prefer). Let them stand for a few minutes until soft, drain and then put in cold water for a further 2 mins and drain again, and set aside for later.
2. Marinade the mackerel fillets for 10 mins, and either make sure that the barbecue is hot, or alternatively start heating the chargrill, you want it to be very hot to crisp the skin, but not overcook the fish.
3. Whilst marinating the fish you want to prepare your vegetables; shred the carrots, mooli (daikon radish) and cabbage.
4. Chop up a good handful of dry roasted peanuts, coriander and mint
5. For the dressing put together the soy sauce, lime juice, honey, fish sauce and sesame oil and whisk together till all incorporated.
6. In a bowl dress your vegetables, noodles and the peanuts and herbs and pop the dressing over. Make sure the ingredients are evenly through the noodles.
7. To cook the fillets make sure that the barbecue or chargrill is very hot, and place the fillets skin side down. Cook for 2-3 mins each side. You want to get a lovely crispy skin.
8. Pop the dressed noodles into a bowl and pop the fish skin side up. Sprinkle with herbs and peanuts, or alternatively as we have done pop on some pickled radishes and cucumber. Top tip: an oily fish is really complimented by a pickled vegetable.