Mackerel, barbecue sauce, beetroot, hispi, soy meringue

Method

For the mackerel: Make the marinade by mixing all the ingredients together, now fillet and v-bone the mackerel then place your marinade in a small deep tray (big enough to fit the fillets). Place the fish skin side up into the marinade and leave until needed - roughly 30-40 minutes.

For the apple and soy barbecue sauce: Peel, core and medium dice the apple. Heat the oil in a pan on low/medium heat and add the apple, cook for few minutes then bring the heat to medium/high and add the rest of the ingredients. Stir and bring to a small boil and then lower the heat back to low/medium and cook for 10-15 minutes or until apples are soft enough to blend. Blitz to smooth puree, check seasoning if salt is needed - try the Kikkoman soy sauce first as find it can act as salt.

For the soused beetroot: Clean the baby beets, remove tops, but keep back for salad or garnish. Now cook the beets in salted water on slow boil for 25-30 minutes or until they are softened. To souse, start by mixing all the ingredients together in a pan (except beets) bring to the boil and then simmer until sugar has dissolved, then remove from heat add beets and set aside until needed.

For the soy dressing: Simply whisk all together in a bowl and season to taste.

For the hispi cabbage: Prep the cabbage, remove outer layers and wash. Now cut to size rub with little oil and fry in a dry pan 30 seconds each side, season.

For the Kikkoman soy meringue: Preheat the oven to 90˚C whisk the egg whites in a food mixer until soft peaks form. While the motor is running, slowly pour in the sugar and continue to whisk until you reach stiff peaks, now slowly add the soy sauce and mix well until combined. Transfer to a piping bag and pipe onto a prepared tray. Bake for approximately 1 hour or until the meringues are crisp. Remove from the oven and set aside until needed.