Mackerel with rhubarb and ginger: Difference between revisions
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|description=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 | |description=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 | ||
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<!-- /seo --> | <!-- /seo -->[[Mackerel]] is a delicious way to top up your omega 3 fatty acids. [[Rhubarb]] cuts through the [[Oil|oil]] brilliantly, creating a fresh, zesty snack or meal. A different twist on fish and chips! | ||
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|TotalCalories = 694 | |TotalCalories = 694 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Rhubarb, great with oily fish</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.82</span>/5</span> | |||
<span class="reviewDesc">The acidic puree cuts through the sometimes cloying texture of mackeral. </span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/rhubarb|#rhubarb]] [[Special:Search/mackerel|#mackerel]] [[Special:Search/mackerelwithrhubarbandginger|#mackerelwithrhubarbandginger]] [[Special:Search/fruit|#fruit]] [[Special:Search/butter|#butter]] [[Special:Search/fry|#fry]] [[Special:Search/brownsugar|#brownsugar]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/grated|#grated]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/freshginger|#freshginger]] | ||
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Latest revision as of 13:00, 23 December 2021
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 reviewRhubarb, 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
- Chop the rhubarb into 5 cm (1/2") lengths
- Place in a small frying pan with the sugar and half-cover the rhubarb with water
- Simmer for about 15 minutes, until the fruit is tender
- The water will probably be completely absorbed, if not raise the heat and reduce for a few minutes more. Reserve the cooked fruit
- In the same pan, melt the butter and fry the mackerel, skin-side-down for 4 minutes until crispy
- Spread the mashed ginger on the uncooked flesh, flip and fry for another 3 to 4 minutes
- 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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