Crispy-skinned mackerel with Asian-inspired dressing

Quick and easy mackerel recipe

Ingredients

• sea salt
• freshly ground black pepper
• 4 x 170 g mackerel, skin on, butterflied and pin-boned
• 1 lemon
• 1 spring onion, trimmed and finely sliced
• 2 sprigs of fresh coriander, leaves picked and chopped
• 2 sprigs of fresh mint, leaves picked
• 1 fresh red chilli, finely sliced, optional
• For the sauce
• 1 clove garlic, peeled
• 1 cm piece fresh ginger
• 1 spring onion, trimmed
• 1 fresh red chilli
• 2 limes
• 2 sprigs of coriander, leaves picked
• 4 tablespoons sesame oil
• 4 tablespoons soy sauce
• 2 teaspoons runny honey
• extra virgin olive oil

Directions

1. Heat a griddle pan until it's really hot. Once it's sizzling, place the mackerel in skin-side down (you might need to work in batches). Use a fish slice to press the fish into the pan. Sprinkle on a bit of salt and pepper, then finely grate the zest of a lemon over the top. Lower the heat to medium-high and cook for about 8 minutes in total.
2. In the meantime, prepare your sauce. Using a fine grater, carefully grate the garlic, ginger, spring onion, and chilli into a small bowl. Add the lime zest and mix everything together to create a delightful slurry. Tear in the coriander leaves, then add the sesame oil, soy sauce, honey, and squeeze in the juice from the limes. Finish it off with a generous splash of extra virgin olive oil, then taste it to ensure you have a nice balance of sweet, sour, heat, and aroma.
3. Check on the mackerel; they should have a beautiful dark skin. Gently flip them over to finish cooking for a few more seconds. Serve one piece of mackerel per plate, and drizzle some of that delicious sauce on top. Garnish with spring onion, mint, coriander, and chilli if you’re using it.