zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Mackerel with soy, ginger & rhubarb

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mackerel with soy, ginger & rhubarb

    • Preparation time: 5 minutes
    • Cooking time: 20-25 minutes

    Serves: 1

    Ingredients

    100g forced rhubarb
    1 whole medium mackerel, cleaned, head and tail removed
    2cm piece fresh ginger, peeled and shredded
    1 clove garlic, thinly sliced
    ¼ tsp dried chilli flakes
    2 tsp soy sauce
    1 tsp soft brown sugar
    1 tbsp cider vinegar

    Method

    1 Preheat the oven to 190°C, gas mark 5. Oil a large piece of foil. Cut the rhubarb into 7cm lengths, then each length into long, thin slices. Arrange in the middle of the foil. Place the mackerel on top of the rhubarb.

    2 Season the mackerel, then scatter over the ginger, garlic and chilli, pushing some into the cavity of the fish. Sprinkle the soy sauce, sugar and cider vinegar over the top. Fold in the sides of the foil and make a pleat along the top to make a neat parcel enclosing the fish.

    3 Place the parcel on a baking sheet and cook for 20-25 minutes until the fish is just cooked through. It should come easily away from the bone when you put a knife into the middle. Serve with steamed rice and stir-fried pak choi.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary