Roasted Mackerel with Pak Choi
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Mackerel is incredibly affordable and packed with omega 3 fatty acids, which are brilliant for your heart and brain. The beauty of this dish lies in its simplicity: you roast the mackerel until it's golden and flaky while pak choi steams beneath it, all infused with a punchy ginger and garlic sauce. The sesame oil and soy give everything an authentic Asian flavor that tastes like you've spent hours cooking, when really it's effortless. Trust me, once you try this, it'll become a regular rotation in your kitchen.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 150g each)
- 600 gpak choi(halved lengthwise)
- 3 cmfresh ginger(finely minced)
- 3garlic cloves(thinly sliced)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 2 tablespoonsolive oil
- 1lemon(cut into wedges)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonchilli flakes(optional)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the mackerel fillets dry with paper towels and season generously on both sides with sea salt and black pepper.
Tip: Drying the fish thoroughly ensures the skin becomes crispy during roasting.
- 2
Place the mackerel skin-side up on a lined baking tray. Drizzle with 1 tablespoon of olive oil and roast for 12-15 minutes until the skin is golden and crispy and the flesh is cooked through.
Tip: Don't flip the fillets; cooking skin-side up keeps them moist inside while crisping the exterior.
- 3
While the mackerel roasts, prepare the pak choi. Heat the remaining olive oil in a large frying pan over medium-high heat. Add the minced ginger and sliced garlic, stirring for about 1 minute until fragrant.
Tip: Keep the heat moderate to prevent burning the garlic, which can turn bitter.
- 4
Add the pak choi halves cut-side down to the pan and sear for 3-4 minutes without moving them, allowing them to develop a light golden color.
Tip: Resist the urge to stir; letting them sit creates a caramelized, tender exterior.
- 5
Flip the pak choi over and reduce the heat to medium. In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar. Pour this mixture over the pak choi and cook for another 3-4 minutes, gently turning occasionally to coat evenly.
Tip: The soy and sesame glaze will reduce slightly and coat the pak choi beautifully.
- 6
Taste the pak choi and adjust seasoning if needed. Transfer to a serving platter and arrange the roasted mackerel fillets on top.
Tip: Handle the mackerel gently as it may be delicate; a fish spatula works well.
- 7
Sprinkle the sesame seeds over the dish and add a pinch of chilli flakes if desired. Serve immediately with lemon wedges on the side for squeezing.
Tip: Fresh lemon juice brightens the rich flavors of the mackerel and complements the soy glaze perfectly.
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