soy lime mackerel with fennel salad

Ingredients:

1. 2 whole mackerels
2. 1 tbsp cider vinegar
3. 1 tbsp olive oil
4. 1 tbsp soy sauce
5. 1 tbsp water
6. 1 lime
7. 1 tsp fresh root ginger
8. ½ tsp dark muscovado sugar
9.  1 tsp fennel seeds
10. 1 fennel bulb
11. 1 bunch rocket leaves

directions:

1. soak the fennel seeds in water for 2 hours, drain and toast in a dry pan
2. finely sliced the fennel bulb. soak slices in ice-cold water for 20 minutes
3. fillet the mackerel and remove the pin bones with tweezers 
4. rub the mackerel with cider vinegar and set aside for 20 minutes.
5. for the soy and lime dressing, juice 1 lime, peel and finely dice the ginger. combine soy sauce, water, lime juice, diced ginger and  dark muscovado sugar in a small pan and gently heat through until the sugar has dissolved. set a side.
6. preheat the grill to its highest setting.
7. make several diagonal scores in the skin of mackerel fillets going across the length of each fillet to stop them from curling up during cooking.
8. brush a baking tray all over with oil. arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through.
9. for the salad, drain the fennel combined with rocket leaves.
10. to serve place a grilled mackerel fillet on top of a bed of the fennel salad. spoon the salad dressing over the top and scatter over the toasted fennel seeds.
11. enjoy!