Crispy-Skinned Mackerel with Asian-Inspired Dressing
Crispy-Skinned Mackerel with Asian-Inspired Dressing
Asian Food Channel, afc, recipes, cooking, how to, Jamie Oliver, Jamie's Fish Suppers, seafood, fish, mackerel
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 5 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 1 mug of Basmati rice
  • Sea salt and freshly ground Black pepper
  • 4 170 grams butterflied Mackerel, skin on, scaled and pin-boned
  • 1 Lemon
  • 1 Spring onion, trimmed and finely sliced
  • A couple of sprigs of fresh Coriander, leaves picked and chopped
  • A couple of sprigs of fresh Mint, leaves picked
  • Optional: 1 fresh Red chilli, finely sliced
  • For the sauce
  • 1 clove of Garlic, peeled
  • 1 centimetre piece fresh Ginger
  • 1 Spring onion, trimmed
  • 1 fresh Red chilli
  • 2 Limes
  • A couple of sprigs of Coriander, leaves picked
  • 4 teaspoons Sesame oil
  • 4 tablespoons Soy sauce
  • 2 teaspoons runny Honey
  • Extra virgin Olive oil
  1. Put a griddle pan on a high heat to get really hot. Add the rice to a pan with 2 mugs of boiling water and a pinch of salt. Bring to the boil on a high heat then turn the heat down to low, cover and leave for 7 to 8 minutes
  2. Once the griddle is screaming hot, add the mackerel skin-side down (you may need to do this in batches). Use a fish slice to press the fish onto the pan. Sprinkle with a pinch of salt and pepper and finely grate over the zest of a lemon. Reduce to a medium-high heat and cook for about 8 minutes in total
  3. Meanwhile, make your sauce. Use a fine grater to carefully grate the garlic, ginger, spring onion and chilli into a small bowl. Grate in the lime zest and mix, you should have a lovely slurry. Tear in the coriander leaves, add the sesame oil, soy sauce, honey and squeeze in the juice of the limes. Finish with a good lug of extra virgin olive oil then have a taste – you want to have a balance between sweet, sour, heat and fragrance
  4. Check the mackerel, they should be lovely and dark on the skin side so carefully flip them over to finish cooking for a final few seconds. Check your rice; all of the water should have been absorbed. Divide the rice between your plates, top each portion with a piece of mackerel then drizzle over some of that gorgeous sauce. Scatter over the spring onion, mint, coriander and chilli, if using

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