MACKEREL WITH PISTACHIO AND CARDAMOM SALSA

INGREDIENTS: Yield: 4 servings as a starter, or 2 as a main course Total time: 35 minutes ½ tsp ground cardamom

Salt 4 mackerel fillets (from 2 500g fish) skin on and pin bones removed 1 fat piece of ginger, 3-centimetres long, peeled 2 tbsp heavy cream (double cream) 2 tbsp sour cream (soured cream) ¾ cup loosely packed finely chopped cilantro leaves (coriander leaves) ½ cup loosely packed finely chopped basil leaves

Heaping 1/3 cup pistachios, lightly toasted and roughly chopped

Finely grated zest and juice of 1 to 2 limes (for 1 tsp zest and 2 tbsp juice), plus 1 additional lime cut into wedges, for serving 1 green chilli pepper (such as serrano), seeded and finely chopped 4 ½ tbsp sunflower oil

PREPARATION:

1. Mix about 1/8 teaspoon cardamom with a pinch of salt. Rub on both sides of the fish and set aside until ready to fry.

2. Finely grate the ginger and then press the pulp through a sieve or a small strainer (with a bowl underneath): You should get 1 teaspoon of juice. Discard the pulp and set the liquid aside.

3. Use a small whisk to whip the heavy cream (double cream) until stiff. Switch to using a spatula and then fold in the sour cream (soured cream), ginger juice and a small pinch of salt so you have a soft cream. Keep in the fridge until ready to use.

4. Combine the herbs with pistachios, remaining cardamom, the lime zest and juice, the chilli pepper, 2 ½ tbsp oil and 1/8 teaspoon salt. Set aside.

5. When ready to serve, add the remaining 2 tbsp oil to a large frying pan (nonstick works nicely) and place over high heat. Once very hot, add the mackerel fillets, skin-side down (the skin should sizzle) and fry for 2 minutes. Press the fillets down with a spatula as they cook to prevent the skin from curling up. Once the skin is crisp and golden brown, turn the fillets over and fry for another minute, until golden brown. (You can do this in two batches, if necessary.)

6. Transfer the mackerel to 4 individual plates. Spoon a quarter each of the ginger cream and the cardamom salsa next to each fillet and serve hot, with a wedge of lime.