Place the orange juice, soy sauce, chilli flakes and sesame seeds into a frying pan and simmer for 3-4 minutes.
Add the mackerel and cook for two minutes on each side, or until cooked through. Remove from the heat, squeeze in the lime juice and scatter with coriander.
Place the rocket leaves into a bowl, pour over the juices from the mackerel pan and stir.
To serve, pile the rocket salad onto a serving plate. Top with the mackerel and garnish with orange wedges.
