5 small mackerel fillets
150g seasoned flour
Pinch chilli powder
250g fine egg noodles, blanched and drained
Vegetable pickle (see below)
Lime and cucumber dressing (see below)
For the pickle½ peeled mooli, finely shredded
1 cucumber, seeded and julienned
300ml rice wine vinegar
2cm grated ginger
½ stick lemon grass, chopped
½ chilli seeded
Sugar to taste
For the dressing
(Ingredients to taste - "I never weigh")
Pinch of sugar
Cut the mackerel into 5cm strips. Roll in sifted flour and spices. Shallow-fry in hot oil, just long enough to set the flour, and drain on absorbent paper. Wrap noodles around the pieces. Refry in oil till crisp and drain again.
For the vegetable pickle, put mooli and cucumber in jar and pour over the boiling pickle. Put in a jar and pour over a boiling pickle made up of the rice wine vinegar, grated ginger, chopped lemon grass, seeded chilli and sugar. Leave at least 24 hours.
Put a few pieces of strained pickled vegetables in small bowls, spoon dressing on them and put the fried mackerel on top. Serve with a teaspoon.