- Check the mackerel for any bones, cut into finger-sized pieces and place in a non-metallic dish.
- Mix the marinade ingredients together and spoon over the mackerel. Cover and refrigerate for 15-20 minutes.
- Pre-heat the oven to 220°C/fan 200°C/gas mark 7.
- Arrange the mackerel on a lightly oiled baking sheet. Roast for 3-4 minutes or until the skin is crisp and the fish cooked.
- Pile onto a serving dish and serve with the kimchi.
As seen on Sunday Brunch, 29th September 2019