Spiced mackerel with hash-style chips, callaloo and plantain ketchup

Inspired by the film East is East, directed by Scarborough-born filmmaker Jimmy Mistry, set in a family chip shop. 

Ryan: "The dish is called K's Fish Lot, after the family chip shop. So I'm doing a mackerel. I'm going to confit it in some ghee, some spiced ghee, making some hash chips. And then we've got some callaloo to replace mushy peas. Plantain ketchup. And I've got some ground flour scraps to go across the top." Mackerel fillets are poached in spiced ghee, then torch-finished. 

Hash chips: grated potatoes are seasoned, excess starch squeezed out, the mix molded and pressed under weights to compress, then baked to firm up before being sliced into chips and deep fried. 

Ryan on the chip challenge: "Pressing the chips to make sure that I get the right and they don't fall apart in the fryer." Ryan missed the baking step during service: "Basically, I've just grated the potatoes, seasoned it, and missed the step of baking it. So I'm going to slice them down into those chips, beat them as a smaller option, and then fry them." Callaloo replaces mushy peas as the green element. Plantain ketchup is made from roasted plantain. 

Ryan on the ketchup: "I didn't want to overpower the fish. I didn't want you to get too much sweetness from that." Batter scraps are fried and scattered over the plate for texture.