Mackerel with rhubarb and ginger

Mackerel is a delicious way to top up your omega 3 fatty acids. Rhubarb cuts through the oil brilliantly, creating a fresh, zesty snack or meal. A different twist on fish and chips!

Mackerel with rhubarb and ginger

Mackerel with rhubarb, Tex-Mex potato wedges and tomatoes
Servings:	Serves 2
Calories per serving:	347
Ready in:	35 minutes
Prep. time:	10 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Rhubarb, great with oily fish 4.82/5 The acidic puree cuts through the sometimes cloying texture of mackeral. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 stems of rhubarb, trimmed and washed
• 4 tablespoons brown sugar or jaggery
• 1 tablespoon butter
• 2 mackerel fillets
• 2 cm fresh ginger root, peeled and grated to mush

Method

1. Chop the rhubarb into 5 cm (1/2") lengths
2. Place in a small frying pan with the sugar and half-cover the rhubarb with water
3. Simmer for about 15 minutes, until the fruit is tender
4. The water will probably be completely absorbed, if not raise the heat and reduce for a few minutes more. Reserve the cooked fruit
5. In the same pan, melt the butter and fry the mackerel, skin-side-down for 4 minutes until crispy
6. Spread the mashed ginger on the uncooked flesh, flip and fry for another 3 to 4 minutes
7. Rest for 5 minutes and serve topped with the rhubarb

Chef's notes

Don't be tempted to add salt as processed mackerel can be quite salty already.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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