You know when somebody has that one dish that they just totally nail and it’s so good you could eat it forever? This is that dish in our house. Thanks to Honest Fish and morning sickness ruining fish for five months we have a freezer that is still pretty well stocked with the most beautiful, local mackerel.
This is the perfect dish if you’re not to sure about mackerel or are fairly new to fish (which I was, I’m such a fish wimp!), the sauce stops it being too ‘fishy’ and the super crispy skin is amazing! Even my mum liked it, and my mum is the ultimate fanny when it comes to fish.
You may notice something different about this recipe post, there are shit loads of photos. Matt is so much better at this blogger life than me (although funnily enough I still have to be the one to type it up…)
There was a disagreement on the name of this recipe. Matt wanted ‘Matt’s Mega Mackerel Surprise’ or ‘Roger’. This is my life. Sympathy flowers welcome.
They really are a pretty fish! We need to be eating more mackerel, it’s so good for us and so abundant in numbers. Step away from the cod, people!
Ingredients (serves two)
4 fillets of mackerel – skin-on, bones removed
1 mug of basmati rice
2 sprigs of fresh coriander
2 sprigs of fresh mint (the herbs tend to depend on whether our plants are currently alive or not, one or the other works well if you don’t have both)
1 fresh red or green chilli
For the sauce
1 clove of garlic
1 spring onion
2 sprigs of coriander
4 tablespoons of sesame oil
4 tablespoons of soy sauce
2 tablespoons of runny honey
Make the sauce first so you can focus on your fish. Use a fine grater to grate the garlic, spring onion, chilli, and lime zest into a small bowl. Mix together well. Tear in the coriander leaves and add the soy sauce, sesame oil, and honey. Squeeze in the juice of the two limes and add a lug of olive oil, mix again and taste it like a chef on the telly so it looks like you know what you’re doing.
Put a griddle on a high heat (a frying pan will work, but a griddle is better). Get it stupid hot!
Put the rice in a pan with two mugs of boiling water and a pinch of salt, bring to the boil then turn the heat down low and cover for 7 to 8 minutes.
Add the mackerel, skin down, to the hot griddle. Push into the pan and sprinkle with salt, pepper, and the zest of the lemon. Reduce to a medium heat – cooking for about 8 minutes all together.
Flip the mackerel over quickly to finish cooking on the other side for about 30 seconds.
Serve the rice, top with the mackerel skin side up and then drizzle with the sauce. Top with sliced spring onions, chilli, and coriander.
This definitely tastes better if you can get your boyfriend to cook it too.