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Mackerel with sizzled garlic, ginger & tomatoes

Mackerel with sizzled garlic, ginger & tomatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
NutrientUnit
kcal586
fat44g
saturates8g
carbs7g
sugars6g
fibre2g
protein40g
salt1.78g
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Ingredients

  • 2 whole mackerel , gutted and cleaned (ask the fishmonger to do this for you)
  • 2 tbsp sunflower or groundnut oil
  • thumb-sized piece ginger , finely shredded
  • 3 garlic cloves , thinly sliced
  • 2 fat red chillies , deseeded if you like, shredded
  • bunch spring onions , finely shredded
  • 250g pack cherry tomatoes , quartered
  • 1 tsp Chinese rice vinegar
  • 1 tbsp light soy sauce , plus more to serve if you like

Method

  • STEP 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).

  • STEP 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.

RECIPE TIPS
TIP

You’ll know that your whole fish is thoroughly cooked when the dorsal fin (the one on the back) pulls away easily.

Goes well with

Recipe from Good Food magazine, July 2011

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A star rating of 4.9 out of 5.8 ratings
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