The sauce gives the mackerel the taste of the East, and Chinese noodles sprinkled with scallion make an authentic accompaniment.
ingredients
1 1/2 tablespoons olive oil
2 level teaspoons peeled and grated root ginger
1 clove garlic, peeled and crushed
1 shallot, peeled and finely chopped
1 medium carrot, peeled and cut into strips
4 miniature sweetcorn cobs, trimmed and sliced
1 ounce Snap peas, trimmed and sliced diagonally
3 level tablespoons cornstarch
7/8 cup red wine vinegar
2 tablespoons clear honey
1 tablespoon soy sauce
4 mackerel, each about 7 ounce, gutted, cleaned and heads removed
Fresh dill fronds to garnish
method
1. Heat 1 tablespoon of the oil in a saucepan and cook the ginger, garlic and shallot in it gently for 1 minute, stirring occasionally. Mix in the carrot, sweetcorn and Snap peas and cook for 2 minutes, then set aside.
2. Blend 1 tablespoon of the cornstarch with the vinegar, then stir in the honey and soy sauce.
3. Wash and dry the mackerel. Brush them with the rest of the oil and dust with the remaining cornstarch. Slash them in three or four places on both sides.
4. Line the grill pan with foil and place the mackerel on the rack. Cook for 5 - 6 minutes or each side under a hot grill, until the skin is crisp and brown and the flesh just firm. If the skin browns too quickly, lower the heat.
5. Meanwhile, stir the vinegar mixture into the vegetables in the saucepan and bring to the boil, stirring continuously. Reduce the heat and cook for 1 minute. Lift the mackerel onto heated individual serving plates, spoon the sauce round and garnish with dill.
Leave the diners to remove the skin for themselves.
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