Peking mackerel

2 little gem lettuces
1 jar of hoisin sauce (210 g.)
1 ripe mango, in small slices
1 cucumber, peeled, deseeded and cut into thin strips
1 bunch of spring onions, white parts only, cut into thin strips
1 tin of smoked mackerel fillet, (125g drained weight per can), drained and flaked
1 small piece of fresh root ginger, peeled and grated.

How to prepare

This peking mackerel is a fishy version of the traditional Mandarin duck dish. It’s delicious as a snack or as a starter!

1 Remove the outer leaves of the little gems, then remove the hearts to create little cups.
2 In each lettuce cup, spoon 1 teaspoon of hoisin sauce.
3 Place a slice of mango in each cup. Add the strips of cucumber and spring onion.
4 Add the pieces of mackerel to the cups.
5 To finish, sprinkle a little of the grated ginger on top of the mackerel. Enjoy!
6 Serve the soup with 2 tablespoons of brown shrimp per bowl and garnish with fresh parsley. Enjoy!