Waitrose and Partners
Mackerel with soy, ginger & rhubarb

Mackerel with soy, ginger & rhubarb

Delicious mackerel flavoured in a soy ginger marinade, then cooked on a bed of rhubarb and served with rice and stir-fried pak choi.

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  • Serves1
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


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


  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.


Typical values per serving when made using specific products in recipe


165kJ/ 520kcals



Saturated Fat












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