This is a super quick recipe using one of my favourite fish. Although traditionally low down in the pecking order and often overlooked in favour of more 'prized' fish like sea bass and salmon, mackerel is deliciously moist and rich and, if cooked properly, can rival many of its relatives. It's also dirt cheap to boot. What's not to like?
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- vegetable oil
- 1 large mackerel or 2 small, filleted
- 1 tbsp gochujang chilli sauce
- 1 tbsp light soy sauce
- 25g butter
- 200g Spring Greens, sliced
- 1 spring onion, finely sliced
- 1/2 mild red chilli, finely sliced
- 2 tsp toasted sesame oil
- 2 tsp sesame seeds
First score the skin side of the mackerel in 2 to 3 diagonal lines, evenly spread across the fish. This will help your fish to stay flush with your frying pan, ensuring a lovely crisp skin. Next rub the fillets all over with vegetable oil and season with salt.
Add a drizzle of vegetable oil to a non stick pan. Once hot, add the fish fillets skin side down. Allow to cook for 3 minutes. Larger fillets will take up to 4 minutes. Don't be tempted to move the fillets around in the pan, this will prevent them from browning and could cause them to stick.
Whilst the fish is cooking, add your greens to some boiling salted water and drain once cooked (about 2-3 mins).
After 3-4 minutes, turn your mackerel fillets over using a fish slice or spatula. Immediately throw in your butter and swirl it round the pan followed quickly by the gochujang and soy. Allow to bubble around the fish for a couple of minutes and then turn off the heat. Your fish is now ready.
Toss your greens with the sesame oil and seeds, arrange on plates and top the fish fillets, skin side up, on top. drizzle the gochujang soy butter around.