CHARGRILLED MACKEREL WITH SWEET & SOUR BEETROOT
Fresh mackerel is always a winner and grilling gives a deliciously charred quality. Pickled beetroot wedges add an extra tang in this party-perfect, budget-savvy starter
Provided by Tom Kerridge
Categories Fish Course, Supper
Time 25m
Number Of Ingredients 15
Steps:
- To make the sweet & sour beetroot, mix all the ingredients, except the beetroot, with 125ml water in a medium pan and bring to the boil. Take the pan off the heat and leave to cool. Drain and rinse the cooked beetroot, then slice half into thin rounds, cutting the rest into larger wedges for a contrasting texture. Once the pickling liquor is completely cold, pour into a large jar, add the beetroot and chill overnight.
- The next day, brush the mackerel all over with the soy sauce and leave to marinate for 20 mins while you make the dressing. Whisk together the wasabi and crème fraîche, seasoning to taste. Heat your grill to its highest setting.
- Remove the beetroot from the pickling liquor with a slotted spoon and divide evenly between each plate. Layer over the shallot, pickled ginger and toasted sesame seeds, then scatter over the chives to create the salad. Layering the salad creates a professional finish.
- Put a wire rack over a baking tray and brush with the oil. Put the fillets on top of the wire rack and grill the fish, skin-side up, for 2-3 mins until the skin is charred and the fish is lightly cooked. If you want to char it further, use a blowtorch (see my tip below).
- To serve, place the fish on top of each salad with a spoonful of the dressing. For added wow factor, drizzle the oil around the salad, along with a little of the pink pickling liquor from the beetroot, then serve immediately.
Nutrition Facts : Calories 245 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
SWEET & SOUR MACKEREL
This healthy but substantial dish is ready in just half an hour, perfect for a midweek meal for two
Provided by Valentine Warner
Categories Dinner, Main course
Time 30m
Number Of Ingredients 15
Steps:
- Mix the soy sauce, vinegar, ketchup, nam pla and 100ml cold water. Heat the tbsp sunflower oil in a large frying pan or wok until very hot. Add the onion, garlic and ginger. Stir-fry for 30 secs, then reduce the heat and stir in the sauce.
- Add the pineapple and chilli, then cook for 3-4 mins until the pineapple is slightly soft and the sauce is hot. Mix the cornflour with 1 tbsp cold water and stir into the sauce. Cook until thickened and glossy. Season with plenty of ground black pepper.
- Toss the fish with the flour and a pinch of salt until evenly coated. Place a medium saucepan over a high heat and add enough oil to rise 1cm up the sides of the pan. When the oil is hot, lower the fish into the pan using tongs and fry hard for about 1-2 mins on each side until golden and crisp. Drain on kitchen paper. Do not allow the oil to overheat and do not leave the hot oil unattended.
- Reheat the sauce until bubbling, then spoon into warmed dishes and place the hot fish on top. Scatter with shredded spring onion and serve immediately.
Nutrition Facts : Calories 883 calories, Fat 65 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.67 milligram of sodium
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