A crispy-skinned mackerel with a soy-oyster glaze, served on top of chili-candied rhubarb, in a shallow pool of clear scallion broth. The richness of the fish meets the bold acidity of the rhubarb: clean, warm, and surprising.
Ingredients
- 2 pieces fresh mackerel fillets
- 250 g fresh rhubarb
- 1 bunch scallions
- 1 piece fresh red chili pepper
- 20 g fresh ginger
- 25 cl chicken broth
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp neutral oil
- 1 tsp sesame seeds
Method
- Prepare the chili-candied rhubarb (see prepared component) and keep it warm with its juices.
- Prepare the clear soy and scallion broth (see prepared component) and keep it warm.
- Mix the oyster sauce with the remaining soy sauce: this is the glaze.
- Carefully pat the mackerel fillets dry with paper towels, then brush the flesh with the glaze.
- Heat the oil in a skillet over high heat and place the fillets skin-side down. Leave them untouched until the skin is very crispy and golden.
- Flip the fillets, brush the skin with the remaining glaze, and cook for barely another minute: the mackerel should remain pearlescent in the center.
- Pour the hot clear broth into two shallow bowls, and divide the candied rhubarb in the center with a little of its juices.
- Place the mackerel skin-side up over the rhubarb, sprinkle with the remaining sliced scallion and sesame seeds, and serve immediately.
Nutrition
Per serving
- Energy
- 262.9 kcal
- Protein
- 15.83 g
- Carbohydrate
- 15.4 g
- Fat
- 15.04 g
- Fibre
- 3.09 g
- Calcium
- 194.09 mg
- Iron
- 1.08 mg
- Magnesium
- 42.44 mg