zoom Grilled mackerel and charred cabbage with pink peppercorns

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    Grilled mackerel and charred cabbage with pink peppercorns

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    Grilled mackerel and charred cabbage with pink peppercorns

    Charring vegetables brings out their natural sweetness. The technique used here works well with broccoli and courgettes, too. 

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes

    Serves: 4


    1 essential pointed cabbage, cut into 8 wedges
    2 tbsp essential olive oil
    240g jasmine rice
    2 tsp mirin
    1 tsp grated ginger
    2 tsp essential cider vinegar
    4 tsp soy sauce
    2 tsp sesame oil
    2 tsp pink peppercorns, crushed
    2 whole mackerel, gutted and scaled


    1. Preheat the oven to 200˚C, gas mark 6. Put the cabbage in a roasting tin, drizzle over 1 tbsp olive oil and 2 tbsp water; season and roast for 20-25 minutes, until tender and turning golden at the edges.

    2. Meanwhile, cook the rice according to pack instructions. Mix together the mirin, ginger, vinegar, 3 tsp soy sauce, ½ tsp sesame oil and the peppercorns with 2 tbsp warm water. Drizzle the remaining 1½ tsp sesame oil and 1 tsp soy sauce over the cooked cabbage.

    3. Preheat the grill to high. Score each side of the fish 3 times then season inside and out, rub with the remaining 1 tbsp olive oil and grill for 4-5 minutes per side or until the flesh is opaque. To serve, divide the cabbage, rice and fish between 4 plates then drizzle over the dressing. 

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    This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue


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