Roasted Mackerel with Pak Choi
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent mackerel fillets roasted until crispy-skinned and flaky, paired with tender pak choi glazed in ginger and soy. A nutritious, restaurant-quality meal that's surprisingly simple to prepare.
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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