I don’t know about anyone else but I am loving the new River cottage series (channel 4, Thursdays, 8pm) and finding it very inspiring. Last weeks episode was on fish. I’m fairly new to eating fish, I hated it when I lived at home. These last three years of living with my boyfriend and really getting in to cooking has pushed me to try more and more fish. He loves his fish and seafood (except prawns which unfortunately I love). Now when we eat out I regularly order fish (I had a gorgeous risotto of saffron, shrimp, chorizo and peas with a fillet of sea bass on top a few weeks back which can eat every week it was that good). I’m starting to cook more fish at home too. I like recipes which give the fish flavour or where I can serve the fish with something with lots of flavour (I’m not keen on fillets of fish (particularly white fish) with simple potatoes and veg).
This summer we have eaten a lot of mackerel, that my boyfriend and his dad, have caught off the coast of Anglesey. Mostly I’ve cooked it quiet simply (I find mackerel much more flavourful than the white fish fillets I was used to, so simple was ok), either on the griddle or in a foil parcel in the oven with a bit of oil and lemon. Then I saw River cottage last week, where Hugh also cooked mackerel in a foil parcel but as well as oil he added a fennel, fresh ginger, chilli, garlic, star anise and soy sauce. Inspired to try this idea, I put it to the test last night. I omitted the fennel as I personally don’t like it. The flavours were taken on really well by the fish and we both loved the recipe. I served my fish with some green beans (stir fried with some sunflower oil, grated fresh ginger and a splash of soy sauce) and some noodles. Hugh’s serving suggestions are noodles, mash or rice and some wilted greens, such as spinach, pak choi or choi sum which would equally be a perfect accompaniment. We’ll certainly be having this recipe again, it’s just a shame that this was the last bag of mackerel in our freezer.
Mackerel with Asian spices
1-2 garlic cloves, finely sliced
1 tsp grated or finely chopped fresh ginger
1 small red chilli, deseeded and finely sliced
Half a star anise, broken up
2 medium mackerel (fillets would also work)
- Take a piece of strong kitchen foil, big enough to sit your fish on and then form a parcel. Cut slits in to the fish, on both sides, so the flavours can infuse the flesh. Place your fish in the middle of the foil, sprinkle with sunflower oil. Sprinkle over both fish the ginger, garlic, chilli and star anise. Season with soy sauce, then bring up the sides of the foil and scrunch them together tightly to form well-sealed but baggy parcels.
- Place the parcels on a baking tray, transfer to an oven preheated to 190°C/Gas Mark 5 and bake for 15 minutes. Open up the steaming, fragrant parcels and pile the contents, including all the lovely juices, on to 2 warm plates.
- Serve with noodles, mash or rice and some wilted greens, such as spinach, pak choi or choi sum.