Monday, 3 February 2014

Oriental Crispy Mackerel

Mackerel, a great source of essential omega 3 fatty acids, is fantastic served with a sweet and sour sauce.  It's a low calorie food, try it, especially for those like moi who are still trying to get into shape, delicious dish. Lol! Bloggers opinion.

Mackerel, a great source of essential omega 3 fatty acids, is fantastic served with a sweet and sour sauce
 Ingredients (Serves 2)
·         Vegetable oil for deep frying
·         2 boneless mackerel, each weighing about 150g/5oz
·         Pinch of salt
·         Arrowroot for dusting
·         4 whole spring onions, trimmed
·         4 sprigs of fresh coriander
·         4 sprigs of fresh flat-leaf parsley
·         Coriander and parsley sprigs and 1 tbsp chopped cashew nuts to garnish
·         Steamed bok choi to serve
For the sauce
·         2 tsp honey
·         1 tsp salt
·         5 tbsp cider vinegar
·         3 tbsp dry sherry
·         3 tbsp light soy sauce
·         200ml/7fl oz fish stock
First make the sauce. Place all the ingredients in a pan over a low heat.
Bring to just below boiling point then strain and keep warm.
Heat a medium pan of oil, 8-10cm/ 31⁄4-4in deep, to a temperature of 180°C, 350°F. Season the mackerel with salt then dust in the arrowroot. Fry in the hot oil for 2-3 minutes. Remove and drain on kitchen paper.
Fry the spring onions for 30 seconds. Remove and drain on kitchen paper. Add the coriander and parsley sprigs to the hot sauce for a few seconds to soften them.
Arrange the steamed bok choi in the base of a dish. Place the mackerel on top and pour a little sauce over. Arrange the coriander, parsley and onion on top of the fish. Scatter with the chopped cashews before serving.

3 comments:

  1. Sounds easy but I will not use dry sherry and cider vinegar,

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  2. Basically Fish and veggie, but the portion above is too small

    ReplyDelete