Crispy skinned mackerel w/ Asian dressing

1 mug of basmati rice
Sea salt and freshly ground black pepper
4 x 170g mackerel, skin on, butterflied and pin-boned
1 lemon
1 spring onion, trimmed and finely sliced
Small handful fresh coriander, leaves picked and chopped
Couple of sprigs of fresh mint, leaves picked
1 fresh red chilli, finely sliced

For the sauce
1 clove of garlic, peeled
1cm piece fresh ginger
1 spring onion, trimmed
1 fresh red chilli
2 limes
small handful coriander
4 tsp sesame oil
4 tbsp soy sauce
2 tsp runny honey
Extra virgin olive oil

Put a griddle pan on a high heat to get really hot. Add the rice to a pan with 1.75 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 8-9 minutes.

Once the griddle is very 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.

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 well. Tear in the coriander leaves, add the sesame oil, soy sauce, honey and squeeze in the juice of the limes. Finish with a good amount of extra virgin olive oil then have a taste – there should be a nice balance between sweet, sour, heat and fragrance – if not add a little more of what is missing.

Check the mackerel, they should be 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 and there should be little air holes formed in the rice. Divide the rice between your plates, top each portion with a piece of mackerel then drizzle over some of the sauce. Scatter over the spring onion, mint, coriander and chilli.

Original post with credits


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