Mackerel with sizzled garlic, ginger & tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 2 whole mackerelgutted and cleaned (ask the fishmonger to do this for you)
- 2 tbsp sunflower or groundnut oil
- thumb-sized piece gingerfinely shredded
- 3 garlic clovesthinly sliced
- 2 fat red chilliesdeseeded if you like, shredded
- bunch spring onionsfinely shredded
- 250g pack cherry tomatoesquartered
- 1 tsp Chinese rice vinegar
- 1 tbsp light soy sauceplus more to serve if you like
Nutrition: per serving
- kcal586
- fat44g
- saturates8g
- carbs7g
- sugars6g
- fibre2g
- protein40g
- salt1.78g
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.
