This might have become my favorite recipe for fresh mackerel (this was my previous favorite). The sticky sauce is packed with flavour and every mouthful tastes a bit different. This recipe is from Fishy fishy cookbook (review to follow later in the week) and is also included as a video in the free fishy fishy app. strangely though the recipes differ slightly between the book and the app (and even between the video and the text recipe on the app). I watched the video and then got the book out to cook from but found there were a few differenced between the two.
Firstly the book uses onion powder in the sauce and the video shallots and secondly book talks about making the sauce by bringing the sauce to the boil on the hob and then simmering for 5 minutes. Thirdly the sauce is applied to the fish whilst it is in the griddle pan in the video (and cooked for less time in the oven) where as the sauce is applied 5 minutes from the end of the cooking time in the oven. I’ll be totally honest with you I used half a small onion in my sauce as I had neither shallots or onion powder in. I also stuck with the videos method of applying the sauce (and not pre cooking it)to the fish whilst in the griddle pan as I felt this would caramelise the skin and maximise the flavours. I’m no expert though so perhaps the other method would have worked as well or better.
4 x 500-600g mackerel, cleaned and gutted
salt and freshly ground pepper,
For the sticky sauce
25g brown sugar
1/4 tsp cayenne pepper
1/2 tsp smoked paprika
1 tsp onion powder (or 1 shallot, finely diced)
1 tsp crushed garlic
1/2 tsp allspice
1/2 tsp ground cinnamon
1/2 tsp mace
1/2 tsp ground black pepper
- Put a griddle on to heat over a high heat. Preheat the oven to 180C/350F/gas 4.
- To make the sticky sauce, place all the ingredients in a food processor and blend.
- Make small cuts along both sides of the mackerel and season with salt and pepper. Rub some olive oil over the skin too. Place on the griddle pan once hot and cook for 2-3 minutes on each side.
- Paste the sauce over the top side of the fish and turn the fish over. After a 30 second to a minute of caramelising the skin and sauce repeat by applying the sauce and grilling to the other side of the fish.
- Line a roasting with baking parchment. Transfer the fish to the tray and bake for 3-5 minutes until the fish is cooked. Serve immediately.