Fresh and tangy, this is mackerel at its finest.
“Tamarind is what makes the sauce for Asian dishes like Pad Thai taste
so good, and this dish is inspired by my Filipino Mum who loves tamarind
and always fed it to me as a child,” says cookery book writer and
foodie, Melissa Hemsley.
“Its tangy, sweet-sour flavour perfectly cuts through the oily mackerel,
which you could swap with another type of fish fillet, or use whole fish
instead. The ginger greens are lovely hot or warm, or eaten cold as a
salad. You can swap in any green veg you have in the fridge.”
1tsp coconut oil or ghee
8 mackerel fillets (total 700g)
Sea salt and black pepper
For the Filipino-style tamarind sauce:
3tbsp tamarind paste
1tsp chilli flakes (or to taste)
1tbsp maple syrup
2tbsp tamari (or soy sauce will do)
Juice of 1 lime
For the greens:
1 1/2tbsp coconut oil or ghee
4 spring onions, sliced (green parts saved to garnish)
3 garlic cloves, finely chopped
3cm piece of ginger, finely chopped
1 head of broccoli (about 300g), cut into small florets
250g green beans, trimmed
250g sugar snap peas or mangetout, chopped
1 large handful of mixed fresh herbs (such as coriander, basil or mint),
1 large handful of cashews, toasted and roughly chopped
1. Preheat the grill to high. Add the oil to a baking tray and pop under
the grill for a few minutes to melt.
2. Whisk the sauce ingredients in a bowl and set aside. Toast the nuts
in a dry saucepan and then set aside.
3. For the greens, melt the one-and-a-half tablespoons of oil in the
saucepan, add the white parts of the spring onions, garlic and ginger
and fry over a medium heat for 30 seconds.
4. Tip in all the green vegetables and stir-fry for five minutes until
just tender. Add a splash of water if the greens are getting too dry and
sticking to the pan.
5. Meanwhile, place the mackerel fillets on the greased baking tray,
skin side up, season with salt and pepper then grill for four to five
minutes until just cooked through.
6. When the greens are just tender, pour in the tamarind sauce and stir
in. Increase the heat and simmer for about 30 seconds to heat through.
Taste for seasoning, adding a little more tamari if you’d like it to be
7. Serve the greens with the fish, scattered with the green parts of the
spring onions and the fresh herbs and toasted nuts.
Eat Happy: 30-minute Feelgood Food by Melissa Hemsley, photography by
Issy Croker, is published by Ebury Press, priced £20.