Roasted Mackerel with Bamboo Shoots

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the mackerel fillets dry with paper towels and season both sides lightly with salt and pepper.

   Tip: Drying the fish prevents steaming and helps the skin crisp up during roasting.

2. 2

   In a small bowl, whisk together soy sauce, mirin, minced ginger, sesame oil, and lime juice to create the glaze.

   Tip: The acidity from the lime balances the umami-richness of the soy sauce beautifully.

3. 3

   Spread the halved bamboo shoots on a large roasting tray, drizzle with vegetable oil, and scatter the sliced garlic over them. Season with a pinch of salt and toss to combine.

4. 4

   Roast the bamboo shoots for 8 minutes until they begin to soften slightly and develop light golden edges.

5. 5

   Remove the tray from the oven and push the bamboo shoots to the sides. Arrange the mackerel fillets skin-side up in the center, spacing them evenly.

6. 6

   Brush the prepared glaze generously over the mackerel fillets and drizzle any remaining glaze over the bamboo shoots. Scatter the red chili slices and spring onions around the tray.

   Tip: Reserve some spring onions for garnishing if desired, as they'll maintain better color and texture added at the end.

7. 7

   Return the tray to the oven and roast for 12-15 minutes until the mackerel skin is crispy and the flesh flakes easily with a fork when tested at the thickest part.

   Tip: Mackerel cooks quickly due to its high fat content, so don't overcook or it will become dry.

8. 8

   Remove from the oven and sprinkle with white sesame seeds and the reserved fresh spring onions. Serve immediately while the fish is still warm and the skin remains crispy.