Jamie Oliver's Crispy-skinned mackerel with Asian-inspired dressing
- Number of Servings: 4
Ingredients
sea salt freshly ground black pepper 4 x 170 g mackerel, from sustainable sources, ask your fishmonger, skin on, butterflied and pin-boned 1 lemon 1 spring onion, trimmed and finely sliced 2 sprigs of fresh coriander, leaves picked and chopped 2 sprigs of fresh mint, leaves picked 1 fresh red chilli, finely sliced, optional For the sauce 1 clove garlic, peeled 1 cm piece fresh ginger 1 spring onion, trimmed 1 fresh red chilli 2 limes 2 sprigs of coriander, leaves picked 4 tablespoons sesame oil 4 tablespoons soy sauce 2 teaspoons runny honey extra virgin olive oil
Method
1. Put a griddle pan on a high heat to get really hot. 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.
2 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.
3. 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. Plate up 1 piece of mackerel per person then drizzle over some of that gorgeous sauce. Scatter over the spring onion, mint, coriander and chilli, if using.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CHULYER.
1. Put a griddle pan on a high heat to get really hot. 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.
2 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.
3. 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. Plate up 1 piece of mackerel per person then drizzle over some of that gorgeous sauce. Scatter over the spring onion, mint, coriander and chilli, if using.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CHULYER.
Nutritional Info Amount Per Serving
- Calories: 419.3
- Total Fat: 29.5 g
- Cholesterol: 90.1 mg
- Sodium: 1,043.9 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.4 g
- Protein: 30.3 g
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