Oriental crispy mackerel

Method

1. For the sauce: put all the ingredients together in a saucepan and set over a low heat. Bring to just below boiling point, strain and keep warm.

2. Fill a medium saucepan with vegetable oil 8-10cm deep. Heat to 180C.

3. Season the mackerel with salt and dust with the arrowroot. Fry in the hot oil for 2-3 minutes until golden and crisp. Remove, and drain on kitchen paper.

4. Fry the whole spring onions for 30 seconds. Remove and drain.

5. Add the coriander and parsley stems to the hot sauce to let them soften.

6. To serve: sit the mackerel in shallow bowls on a bed of steamed pak choi. Pour a little of the sauce around them and arrange some coriander, parsley and the fried spring onions on top. Sprinkle over the chopped cashew nuts and serve.