Name: Mackerel sweet-and-sour
Yield: Serves 2-4
Ingredients: 3 tablespoons sunflower oil; 1½ teaspoons nam pla (Thai fish sauce); boiled or egg-fried white rice, to serve; black pepper; 2 tablespoons sunflower oil; 2 large spring onions; 1 teaspoon cornflour; 100 ml cold water; 5 cm piece of root ginger, peeled and finely chopped; 2 teaspoons dark soy sauce; 2 tablespoons cornflour; 2 garlic cloves, finely chopped; 200 g pineapple (weight after being peeled and cored), cut into mouth-sized chunks; 2 very fresh whole medium mackerel, gutted, filleted and pin-boned; ½ teaspoon fine sea salt; 1 tablespoon soft brown sugar; 3 tablespoons tomato ketchup; 1 tablespoon rice wine vinegar; 1 finger-length dried red chile, deseeded and chopped into 3

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

With so many mackerel coming into my kitchen over the summer and autumn, I’m endlessly trying to think of new ways to enjoy them. I could write a book on mackerel recipes alone. I didn’t think of sweet-and-sour until recently, and now I like it so much I have not tried anything else new for a while.

Ingredients

2 very fresh whole medium mackerel, gutted, filleted and pin-boned
2 tablespoons cornflour
½ teaspoon

Method

To make the sauce, slice the white part of the spring onions lengthways into quarters. Cut the quarters in half across the middle. Cut the green parts lengthways into strands and set aside. Heat the oil in a large frying pan or wok until very hot. Add the white part of the onions, the garlic and ginger. Stir-fry for 30 seconds. Reduce the heat and stir in the soy sauce, vinegar, sugar, tomato k

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Mackerel sweet-and-sour

Ingredients

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