Mackerel is such an unbelievably tasty fish and it’s comparatively cheap to others. It works especially well with Asian flavours. In this recipe it compliments perfectly the sweet and sour flavour coming from the soy glaze.
4 Mackerel fillets
For the Marinade
Juice and zest of 1 lime
tsp grated ginger
1 half red chilli, finely cut
2 tbsp olive oil
Salt, black pepper
For the Sweet soy glaze
4 tbsp soy sauce
2 tbsp demerara sugar
Juice of 1 lime
For the Veg
1 carrot (cut into rounds)
12 radishes (cut into quarters)
A handful of spinach
6 small shallots (peeled and halved)
6 large spring onions (cut length ways in two)
Cashew nuts (chopped)
To marinate the fillets score with a knife along the length of each fillet. (This helps open the flesh allowing it to absorb more flavour from the marinade).
Lightly season with salt and freshly ground black pepper both sides of the fish and place them into a shallow bowl. Pour over the marinade ingredients covering the fish. Place in the fridge for half an hour.
Peel and cut the vegetables cooking each separately in a stock of slightly salty boiling water. In the water place a small knob of butter and two star anise. After each vegetable is cooked remove from the pan with a slotted spoon and cool in cold water. (This will stop the vegetables from carrying on cooking). Once all your vegetables are cooked they can be added together and brought up to temperaturewhen needed, again in the same water.
For the soy glaze measure out the ingredients into a small pan and bring to the boil. (No extra salt is needed as the soy sauce brings plenty of seasoning). Reduce the mixture to a thick consistency, but be careful not to over heat or reduce your mixture or it will turn to caramel and set hard
To cook the fish remove from the fridge and place a large frying pan under a medium temperature. Once hot add a small knob of butter and a tiny amount of vegetable oil. Once the butter is melted place your fillets skin side down into the pan. Cook gently for about 5 minutes until the raw pink flesh down the centre of the fillet just disappears. There is no need to turn the fish at any stage. Cooking on one side will guarantee a nice crispy skin.
Whilst the fillets are cooking, warm the soy glaze and return your part cooked vegetables to the boiling water. Reheat them for 2 minutes anddrain. Mix through with chopped coriander and place in the centre of your plate. Place your cooked fillets on top, and pour the hot glaze on top of the mackerel and around the edge of the plate. Its also nice to scatter some chopped nuts like cashews over the top. Serve straight away.