Fillet of Mackerel with Warm Pak Choi, String Beans and Chilli Jam

Mackerel fillets served with charred pak choi, string beans, and a homemade spicy, sweet chilli jam with crème fraîche.

Healthy Dinner Seafood Spicy Mackerel

Estimated Nutrition

Calories

630.1

kcal / serving

2520.4 kcal total

Carbs

56.6g

per serving

226.4 g total

Fat

33.2g

per serving

132.8 g total

Protein

26.1g

per serving

104.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

CondimentsSauces

tbsp

Thai Fish Sauce

Dark Soy Sauce

tbsp

Clear Honey

Dairy

110

Crème Fraîche

Fruits

piece

Lime

juice and zest

NutsSeeds

piece

Lime Leaf

stalk

Lemongrass

tough outer leaves removed, finely chopped

clove

Garlic

peeled

tbsp

Coriander Cress

for garnish

OilsFats

Sesame Oil

Seafood

piece

Mackerel Fillet

pin-bones removed

Vegetables

piece

Pak Choi

cut in half

200

String Beans

topped and tailed and cut into thirds

piece

Red Chilli

roughly chopped

piece

Plum Tomato

roughly chopped

Root Ginger

roughly chopped

piece

Shallot

small, roughly chopped

Method

Stir the chilli purée into the caramel and simmer for 5 minutes until sticky.

Cook the mackerel fillets quickly using a blowtorch or under a hot grill for a few minutes.

Blanch the pak choi and string beans in boiling water for 30 seconds.

Refresh the vegetables in cold water, drain, and pat dry.

Griddle the oiled pak choi and beans separately for a few minutes until lightly charred.

Blend chillies, tomatoes, lime leaves, lemongrass, ginger, garlic, shallots, fish sauce, sesame oil, soy sauce, honey, and lime into a smooth purée.

Plate the mackerel with green vegetables and drizzle with chilli jam, coriander, and crème fraîche.

Melt the sugar in a saucepan over medium heat until it forms a golden-brown caramel.