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Grilled mackerel and charred cabbage with pink peppercorns
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Charring vegetables brings out their natural sweetness. The technique used here works well with broccoli and courgettes, too.
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.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in April 2019.
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