Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
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
Method
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.
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
165kJ/ 520kcals
Fat
36.2g
Saturated Fat
8.2g
Carbohydrates
10.7g
Sugars
9.3g
Fibre
2.8g
Protein
34.2g
Salt
2.4g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
0 added
0 in trolley
Quantity of Cooks' Ingredients Forced Rhubarb in trolley 0