Name: Mackerel with sizzled garlic, ginger & tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
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

Home
Recipes
Mackerel with sizzled garlic, ginger & tomatoes

Mackerel with sizzled garlic, ginger & tomatoes

Jane Hornby

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.9 out of 5.8 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Toffee & sesame bananas

A star rating of 4.4 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal586
fat44g
saturates8g
carbs7g
sugars6g
fibre2g
protein40g
salt1.78g

Method

step 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).
step 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.

RECIPE TIPS

TIP

You’ll know that your whole fish is thoroughly cooked when the dorsal fin (the one on the back) pulls away easily.

Recipe from Good Food magazine, July 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.9 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now