Mackerel With Sizzled Garlic Ginger & Tomatoes

This fish, served whole and baked with Chinese flavours, makes a stylish meal for two. Grill it or pop it on the BBQ

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  586

• Protein

  40g

• Carbs

  7g

• Fat

  44g

• Saturates

  8g

• Fibre

  2g

• Sugar

  6g

• Salt

  1.78g

Ingredients

• 2 whole mackerel, gutted and cleaned (ask the fishmonger to do this for you)
• 2 tbsp sunflower or groundnut oil
• thumb-sized piece ginger, finely shredded
• 3 garlic cloves, thinly sliced
• 2 fat red chillies, deseeded if you like, shredded
• bunch spring onions, finely shredded
• 250g pack cherry tomatoes, quartered
• 1 tsp Chinese rice vinegar
• 1 tbsp light soy sauce, plus more to serve if you like

Directions

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).
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.

Categories: Barbecue