Mackerel with watermelon rojak

Name: Mackerel with watermelon rojak
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 mini watermelon, skin removed, 50g reserved for the dressing, rest sliced into triangular wedges; 200 g green beans, trimmed; 4 salad onions, finely sliced diagonally; 1 cucumber, deseeded and thinly peeled into long strips with a peeler; 25 g pack mint, leaves picked; 25 g pack coriander, leaves picked; 50 g cashew nuts, toasted and roughly chopped; 30 g Cooks' Ingredients Crispy Fried Onions; 4 whole mackerel (available from the fish service counter); 2 tbsp rapeseed oil

Rojak is a tangy assembly of fruits and vegetables from Java. Here, Ravinder Bhogal has chosen sweet watermelon and crunchy green beans.

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Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins

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Ingredients

1 mini watermelon, skin removed, 50g reserved for the dressing, rest sliced into triangular wedges
200g green beans, trimmed
4 salad onions, finely sliced diagonally
1 cucumber, deseeded and thinly peeled into long strips with a peeler
½ x 25g pack mint, leaves picked
½ x 25g pack coriander, leaves picked
50g cashew nuts, toasted and roughly chopped
30g Cooks' Ingredients Crispy Fried Onions
4 whole mackerel (available from the fish service counter)
2 tbsp rapeseed oil

Dressing

2 red chillies
2 clove/s garlic
2 tbsp palm sugar
1 tbsp tamarind paste
2 tbsp lime juice
2 tbsp fish sauce

Method

First make the dressing. Finely chop the red chillies and garlic. In a food processor, whizz them together with a little water (about 3 tbsp) until you have a paste. Add the sugar and 50g watermelon and whizz again until smooth. Stir in the tamarind, lime juice and fish sauce.
Bring a pan of salted water to the boil, then blanch the beans for 4-5 minutes until just tender but still vibrant green. Drain, transfer to a bowl of iced water, then drain again and put in a large bowl. Add the remaining watermelon and the vegetables to the bowl along with the herbs, cashews and the dressing; toss together. Transfer to a serving platter and sprinkle over the crispy fried onions.
Heat a large griddle pan (or barbecue) until very hot. Score each side of the mackerel about 6 times. Brush the fish with the oil and season. Cook the mackerel on the griddle or barbecue for 4-5 minutes on each side until charred, cooked through, opaque and the eyes have turned white. Serve at once with the rojak.