- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 45 minutes
- Effort: medium
For the red onion compote
- 4 small red onions, finely sliced
- 2 tbsp vegetable oil
- 2 nuggets preserved stem ginger, finely chopped
- 50 ml water
For the mackerel
- 1 nugget preserved stem ginger, chopped
- 2 limes, zest and juice
- 4 tbsp clear honey
- 2 tbsp soy sauce
- 8 small mackerel fillets
For the sauce
- 150 ml white wine
- 2 tbsp white wine vinegar
- 1 shallot, finely diced
- 2 tbsp double cream
- 100 g unsalted butter, diced
- 2 nuggets preserved stem ginger, chopped
- 1 lime, zest and juice
- 1 small chilli, seeds removed, finely chopped
- small bunch coriander, chopped
- sea salt and cayenne pepper
- steamed pak choi, to serve
1. Preheat the oven to 200C/gas 6. To make the compote, place the onions in a pan with the oil, stem ginger and water. Cover and cook over a low heat for 12 minutes, until softened.
2. Turn up the heat and fry for 5 minutes until all the liquid has evaporated. Season and set aside.
3. For the mackerel, mix the ginger, lime juice and zest, honey and soy sauce together.
4. Lay the mackerel fillets on a baking tray - spread the mixture over, and bake for 7 minutes, until the mackerel is cooked through.
5. While the mackerel is cooking, make the sauce. Pour the white wine and white wine vinegar into a saucepan and add the chopped shallot. Cook until the liquid has almost totally evaporated.
6. Whisk in the double cream.
7. Add the butter, a little at a time, whisking until fully incorporated.
8. Stir in the ginger and lime.
9. Remove the seeds from the chilli, finely chop the flesh and add to the sauce with the coriander. Season with salt and cayenne.
10. Spoon the sauce onto four plates; add a little onion compote and serve with the pak choi. Top with the mackerel and serve.
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