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1
Place the mackerel fillets into a bowl or tray and add the soy sauce, sesame oil, broken lemon grass, one chilli, grated ginger, half of the chopped spring onions, juice of one of the limes and the coriander stalks.
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2
Cover with cling film and leave in the fridge overnight to marinade.
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3
To make the risotto, heat the vegetable stock in a saucepan.
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4
In a separate saucepan, add the olive oil and gently fry the banana shallots, garlic and the ginger.
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5
When the onions become translucent, add the risotto rice, and coat the grains in the oil.
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6
Add the glass of white wine and reduce, stirring all the time.
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7
Once reduced, add a ladleful of stock and simmer, stirring again until all the liquid has been absorbed.
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8
Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and `al dente'.
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9
Remove the risotto from the heat and stir in the black bean dip.
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10
Keep warm.
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11
Heat a frying pan and add a touch of oil.
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12
Remove the marinated mackerel fillets from the fridge and fry for about a minute on each side.
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13
The soy sauce will darken and crisp the mackerel.
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14
Once cooked, remove the pan from the heat and break up the mackerel fillets into pieces.
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15
Keep warm.
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16
Spoon the risotto onto a plate and top with the broken mackerel fillets.
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17
Finish with the remaining chilli, some picked ginger, spring onions and coriander leaves.
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18
Sprinkle over the sesame seeds, drizzle with sesame oil and serve with a wedge of lime.
