Oriental Crispy Mackerel

Antony Worrall Thompson demonstrates a quick mackerel dish with a sweet oriental sauce
By Antony Worrall Thompson
Oriental Crispy Mackerel
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • vegetable oil, for deep frying
  • 2x150 g boneless mackerel
  • arrowroot, for dusting
  • 4 spring onions
  • 4 stems coriander
  • 4 stems flat leaf parsley

For the sauce

  • 2 tsp honey
  • 1 tsp salt
  • 5 tbsp cider vinegar
  • 3 tbsp mirin, or dry sherry
  • 3 tbsp light soy sauce
  • 200 ml dashi, or fish stock

To serve

  • pak choi, steamed
  • coriander
  • parsley
  • tbsp chopped cashew nuts


1. For the sauce: put all the ingredients together in a saucepan and set over a low heat. Bring to just below boiling point, strain and keep warm.

2. Fill a medium saucepan with vegetable oil 8-10cm deep. Heat to 180C.

3. Season the mackerel with salt and dust with the arrowroot. Fry in the hot oil for 2-3 minutes until golden and crisp. Remove, and drain on kitchen paper.

4. Fry the whole spring onions for 30 seconds. Remove and drain.

5. Add the coriander and parsley stems to the hot sauce to let them soften.

6. To serve: sit the mackerel in shallow bowls on a bed of steamed pak choi. Pour a little of the sauce around them and arrange some coriander, parsley and the fried spring onions on top. Sprinkle over the chopped cashew nuts and serve.

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