Method  

1. Put the pink peppercorns and coriander seeds into a small pan, place over a medium heat and toast for 2 minutes

2. Transfer the toasted peppercorns and coriander seeds to a pestle and mortar and crush

3. Add the coriander leaves, grated ginger, garlic, lime zest and mix

4. Continue to mix and slowly add the olive oil

5. Season generously with sea salt

6. Marinade the underside of the mackerel fillet and store in the fridge

(Marinade the mackerel for at least one hour before serving)

  Ingredients  

35g coriander leaves, finely chopped

8 pink peppercorns

8 coriander seeds

25g grated Ginger

60g olive oil

Zest of 1 lime

1 clove of garlic

Pinch of sea salt

4 filleted mackerel (8 fillets)

  Method

1. Add the vinegar, soy and sesame oil to a small pan and heat gently

2. Add the water and agar agar to another small pan and gently heat until the agar agar is cooked and clear

3. Add the water mixture to the vinegar pan, stir and place in the fridge for approximately two hours or until set hard

  Ingredients 

150g Tosazu dashi vinegar

20g white soy

5g sesame oil

25g water

  Method

1. Mix together the orange marmalade and yuzu juice and set aside

  Ingredients 

3 mixed baby radish, sliced into quarter

½ avocado, thinly sliced (ideally with a mandolin)

¼ chilli, finely diced

¼ spring onion, finely sliced

Pinch of kimchi sesame seeds

Tbsp Orange marmalade

Tbsp Yuzu Juice

With thanks to Dorian Janmaat for sharing his signature recipe