Mackerel with sizzled garlic, ginger & tomatoes

10-30 minutes 2 servings 600 kcal or less barbecue bbc good food magazine july bbq bbq fish cherry tomato cherry tomatoes chinese diner dinner fish garlic clove garlic cloves ginger groundnut oil light soy sauce mackeral mackerel mains quick red chilli red chillies rice vinegar spring onion spring onions super supper sustainable

N/A

Source

Ingredients

2 whole mackerel , gutted and cleaned (ask the fishmonger to do this for you)

2 tbsp sunflower or groundnut oil

thumb-sized piece ginger , finely shredded

3 garlic cloves , thinly sliced

2 fat red chillies , deseeded if you like, shredded

bunch spring onions , finely shredded

250g pack cherry tomatoes , quartered

1 tsp Chinese rice vinegar

1 tbsp light soy sauce , plus more to serve if you like

Method

Heat the grill to High, or fire up the barbecue. Slash the fish a few times on each side, then season with black pepper. Grill or barbecue the fish for 3-5 mins on each side, until charred and cooked through (see Tip).

Heat the oil in a frying pan (you can put the pan on the barbecue rack), then fry the ginger, garlic and chillies for about 2 mins until the garlic is lightly golden. Take off the heat and toss in the spring onions and cherry tomatoes. Lift the fish onto a plate, splash with the vinegar, then spoon over the contents of the pan and splash with soy sauce.