Mackerel with sizzled garlic, ginger & tomatoes

Mackerel with sizzled garlic, ginger & tomatoes

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(2 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
This fish, served whole and baked with Chinese flavours, makes a stylish meal for two. Grill it or pop it on the BBQ

Nutrition and extra info

Nutrition per serving

  • kcalories586
  • fat44g
  • saturates8g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein40g
  • salt1.78g
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  • 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

    Spring onion

    sp-ring un-yun

    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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  1. 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).

  2. 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.

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Comments (1)

jamesingham's picture
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Very tasty. I'd use less garlic next time as it was a bit overpowering. Served this with sautéed potatoes which were a good match.

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