Monday, 14 March 2011

Recipe: Fresh whole mackerel in spicy tomato - Served with rice

I love fresh fish. Especially mackerel, the taste is just so different to every other fish, and it also looks very pretty in a when plated up. Normally I would just roast the fish and use it in sushi (another recipe coming soon!) My Other half had suggested that we cook it with some rice for a change. So this afternoon I came up with the below recipe and was very tasty!!

Fresh whole mackerel in spicy tomato
Serves 2

2 Fresh Whole Mackerel (Gutted and de-headed/tailed if preferred)
1 Can of chopped tomatos
4-6 TBS of tomato purée
4 Cloves of garlic (two peeled and two not)
1 Long red pepper (Bell pepper is fine too)
2 Spring onions
1 Onion (White or Red)
1/2 Small Chillies (This will depend on how spicy you want it to be!)
2 TBS Oil (I used Flora, I'm sure Olive Oil would be better!)
2 TBS Balsamic Vinegar
3 TSP Chilli Powder (optional)
1 TBS Dill
1 TBS Oregano
3 TBS Light Soy Sauce
1 TBS Black Pepper
Pinch of Salt

To serve:
2 Cups of rice


* Pre-heat your oven to2 220c for Fan Assisted Ovens or Gas Mark 7
* Brush the base of a medium depth baking dish/tin with some of the oil to prevent the fish skin from sticking to the bottom of the pan
* Chop up the onion into rough squares about a centimetre in size, you don't have to be too accurate with this, it depends on how big you like your onion to be!
* Gently fry this in some of the oil/dry fry on a medium heat with 1 TBS of the soy sauce until it turns golden brown and remove from the heat
* In a bowl mix together the tomato purée, oil, balsamic vinegar, two of the garlic cloves crushed, remaining soy sauce, dill, oregano, chilli, black pepper and salt, and spoon a small amount into the bottom of the baking dish, again to add the non-sticking of the fish and set the remainder to one side
* Roughly chop the red pepper, spring onions and chillies and set to one side
* Wash your fish gently under cold water and remove any missed innards/loose bones and place in the oiled dish on top of the small covering of tomato mix
* Place the red pepper, spring onions and unpeeled cloves of garlic around the fish in the pan
* Add the fried onions to the tomato mix, stir and spoon over the vegetables already in the pan
* Cover this with tin foil and place in the heated oven for 30 minutes
* After about 10-15 minutes, cook the rice and bring water to the boil for the peas
* After about 20 minutes add the peas to the boiling water - at this point it's prudent to check on the fish, and adjust cooking times if need be!
* For the last ten minutes of cooking uncover the fish to allow it too crisp up a little
* Serve with the rice and peas and you're done!

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