- 2 whole mackerel, gutted and cleaned (ask the fishmonger to do this for you)
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
- 2 tbsp sunflower or groundnut oil
- thumb-sized piece ginger, finely shredded
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 garlic clove, thinly sliced
- 2 fat red chillies, deseeded if you like, shredded
- bunch spring onions, finely shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 250g pack cherry tomatoes, quartered
- 1 tsp Chinese rice vinegar
- 1 tbsp light soy sauce, plus more to serve if you like
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Heat the grill to High, or fire up the barbecue. Slash the fish a few times on each side, then season with black pepper. Grill or barbecue the fish for 3-5 mins on each side, until charred and cooked through (see Tip).
Heat the oil in a frying pan (you can put the pan on the barbecue rack), then fry the ginger, garlic and chillies for about 2 mins until the garlic is lightly golden. Take off the heat and toss in the spring onions and cherry tomatoes. Lift the fish onto a plate, splash with the vinegar, then spoon over the contents of the pan and splash with soy sauce.
You’ll know that your whole fish is thoroughly cooked when the dorsal fin (the one on the back) pulls away easily.