Pan-Fried Mackerel With Ginger , Chilli And Tenderstem Broccoli

Pan-Fried Mackerel With Ginger , Chilli And Tenderstem Broccoli

26 September 2017

This flavoursome dish will serve two adults for a main course or four for a light lunch.
  • Level #1: commis chef
  • Recipes





Preperation Time

15 minutes

Cooking Time

15 minutes


2 large chunky mackerel fillets - each cut in half (if possible ask your fishmonger to fillet a whole large fresh mackerel for you)

Thumb sized piece fresh ginger peeled and sliced thinly

1-2 fresh red chillies sliced

200g Tenderstem broccoli washed and trimmed

1 large clove garlic peeled and sliced

2-3 spring onions cleaned and trimmed

1 lime cut into wedges


1Using a sharp knife make a few cuts across the skin of each piece of fish

2Halve the spring onion across, then slice very thinly to make long fine ribbons and set aside, peel and slice the ginger, and garlic, slice the chillies

3Heat your skillet or frying pan over medium heat. Add the mackerel skin-side down and fry for a minute (not too hot) then add the ginger, chilli and broccoli and cook for a further 2 minutes

4Carefully turn the fish, add the garlic, spring onion and a squeeze of lime and cook for a further minute or until the fish is just cooked

5Check the broccoli and if it needs a little more cooking, first transfer the mackerel to a warmed serving plate before adding a tablespoon of water to the pan and cooking the broccoli for another 1-2 minutes until only just tender, but still quite crisp

6Serve with the rest of the lime wedges and some plain rice or crusty bread, if desired.