Grilled mackerel salad with miso dressing

Method

1. Preheat the oven to 240°C/fan220°C/gas 9. Run your finger along the middle of the mackerel fillets to check for any pin bones. Remove them with tweezers.
2. Rub the fillets with half the rapeseed oil and lay, skin-side up, in a single layer on a roasting tray lined with baking paper. Bake the fish for just 3-4 minutes, or until just cooked through. Set aside to cool.
3. Heat the remaining rapeseed oil in a large wok and fry the ginger and garlic briefly until just soft. Add the celery slices, spring onions and pak choi stalks, if using, and stir-fry for 1 minute.
4. Add the beansprouts and stir-fry for 1 more minute. Fold in the mustard greens or pak choi leaves, let them wilt, then remove from the heat and spread the vegetables out over a large bowl or plate to cool.
5. For the dressing, mix the miso, vinegar, wasabi, sugar or honey and oil in a small bowl. Stir in 100ml water and set aside.
6. Discard the skin from the fish and flake large pieces into the vegetables. Fold in the radishes and reserved leaves. Drizzle the dressing over the salad – you might not want to use all of it, especially if using smoked fish, which is salty. Check for taste before dividing between plates to serve.