RECIPE OF THE WEEK! Crispy Mackerel with Asian Dressing Ingredients 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 Couple of sprigs of fresh coriander, leaves picked and chopped Couple of sprigs of fresh mint, leaves picked 1 fresh red chilli, finely sliced (optional) For the Sauce 1 clove of garlic, peeled 1cm piece fresh ginger 1 spring onion, trimmed 1 fresh red chilli 2 limes Couple of sprigs of coriander, leaves picked 4 tbsp soy sauce 1 tsp runny honey 1 tsp extra virgin olive oil Method Put a griddle pan on a high heat. Add the rice to a pan with 2 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 7 to 8 minutes. Once the griddle is piping 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, you should have a lovely slurry. Tear in the coriander leaves, add the soy sauce, honey and squeeze in the juice of the limes. Finish with 1 tsp extra virgin olive oil then have a taste – you want to have a balance between sweet, sour, heat and fragrance. Check the mackerel, they should be lovely and 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. Divide the rice between your plates, top each portion with a piece of mackerel then drizzle over some of that gorgeous sauce. Scatter over the spring onion, mint, coriander and chilli, if using. A Unislim friendly adaption of a Jamie Oliver recipe :)
Posted on: Mon, 04 Nov 2013 16:27:27 +0000