4 mackerel fillets, skin on
1 tbsp harissa paste
½ tsp ground cumin
Salt and pepper
200g wild rice and basmati mix
2 medium blood oranges (normal oranges will work if not in season)
20g flat leaf parsley, finely chopped
15g mint leaves, finely chopped
50g radishes, finely sliced
25g pitted black olives, halved lengthways
1 red onion, finely diced
25g pumpkin seeds
½ tsp pul biber (red pepper flakes)
1 lemon, zest and juice
½ tbsp pomegranate mollases
1 tbsp olive oil
1. Sprinkle a good amount of salt on the skin side of the mackerel. Mix the harissa, cumin and salt together and spread over the flesh side of the mackerel fillets. Leave to marinate while you prepare the rest.
2. Prepare the rice by bringing a small sauce pan of water to a simmer and add the rice. Bring to a boil and cook for 15 minutes or until the rice is cooked through but still has a bite.
3. While the rice is cooking, prepare the dressing by mixing the olive oil, pomegranate mollases and lemon zest and juice together. Segment the oranges by cutting around the peel and segmenting the wedges. Cut each wedge in half. Add any juice left over to the dressing.
4. When the rice is cooked, drain well and mix with the rest of the ingredients. Drizzle over the dressing, add the pul biber and a good seasoning of salt and pepper.
5. Leave the rice to sit and absorb the flavour while you cook the mackerel. Heat a large frying pan of oil over a low/medium heat. You don’t want the pan to be too hot. Place two mackerel fillets skin side down in the pan and quickly hold them down using a spatula to stop them from curling up. Fry for 3-4 minutes until you see most of the flesh turning opaque. Flip over and flash cook the other side for 20 seconds to finish off. Transfer to a plate and repeat with the other 2 fillets.
6. Serve the mackerel hot with the rice or at room temperature.