Soused Mackerel

Mitch Tonks poaches mackerel in a sweet and spiced broth to imbue it with flavour
By Mitch Tonks
Soused Mackerel
  • Rating:
  • Serves: 2 as a main course or 4 as a starter.
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 star anise
  • 1/2 tsp coriander seeds
  • 1/2 tsp mustard seeds
  • 4-5 allspice berries
  • 1/2 tsp black peppercorns
  • pinches mace
  • 2 small dried chillies
  • 2.5 cm piece ginger, peeled and chopped
  • 2 bay leaves
  • 150 ml white wine vinegar
  • 50 ml water
  • 50 ml dry white wine
  • 4 tbsp sugar
  • 2 mackerel, filleted
  • pinches salt
  • 6 cloves
  • 1 small onion, finely sliced
  • handfuls mint, chopped
  • 3 cloves garlic, finely sliced

Tips and Suggestions

Mitch serves this mackerel with his fennel, herb and chilli salad


1. Preheat the oven to 180C/gas 4.

2. Put all the dried spices and the ginger (but not the bay leaves) into a mortar. Give them a quick bash with the pestle to break the seeds and berries open. Transfer to a saucepan and add the bay leaves, vinegar, water, wine and sugar. Bring to the boil and simmer for 10 minutes.

3. Put the fish flesh-side down in a casserole dish, sprinkle with a little salt and strain the spiced liquid over the top, discarding the spices. Add the sliced garlic and onion. The fish should be just covered; top it up with a little water if necessary.

4. Cover the dish and bake in the preheated oven for 20 minutes. Sprinkle with fresh mint before serving.

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