Soy and Honey Mackerel Fillets on Coconut Jerusalem Artichokes and Spinach
Mackerel is one of the most under rated fish that is available in abundance in Britain. Mackerel contains high levels of essential omega 3 fatty acids, which are essential for healthy cell function, as will as being full of vitamins and minerals.
Portions: 4 Portions
Preparation: Preparation Time 5-10 minutes
Cooking: 15 minutes
- 8 mackerel fillets, bones removed but skin on
- 4 tbs. honey
- 4 tbs. soy sauce
- 1 tsp. ginger, ground
- 1 tbs. sesame seeds
- 1 tsp. sesame oil
- 350g Jerusalem Artichokes, peeled and cut into 1-1.5cm pieces
- 500 ml coconut milk
- 5cm piece of ginger
- 250g spinach leaves, washed trimmed and torn
- 1 garlic clove, crushed
- 1 tsp. sesame oil
- 1 tbs. peanut oil
- pinch grated nutmeg
- maldon salt and freshly ground pepper
- Mackerel Marinade: Mix together all the marinade ingredients in a container and place the mackerel fillets in it and set it aside while you prepare the Jerusalem Artichokes.
- Jerusalem Artichokes: Place the coconut milk with the ginger in a saucepan and bring it to a strong simmer. Place the Jerusalem Artichokes in the saucepan and allow them to simmer in the milk for 10-15 minutes until they are tender (In the final 5 minutes cook the mackerel). Remove them from the heat and keep them hot until ready to serve.
- To Cook the Mackerel: Remove the mackerel from the marinade, making sure that they are well coated in it. Place them on a tray skin side up and place them under a moderately hot grill and cook for a couple of minutes on each side. The skin should be slightly crispy. Keep them warm until ready to serve.
- Spinach: Pour the peanut and sesame oil in a large saucepan or wok and place over a moderately high heat. Add the garlic to the pan and cook for around 30 seconds, add the spinach and cook it stirring regularly for 2-3 minutes, until the leaves our wilted and tender. Season the spinach with a little salt and pepper and stir in the nutmeg. Serve.
- To Serve: Remove the Jerusalem artichokes from the coconut milk and distributes it among the serving plates, so that they cover the whole plate. Remove the ginger from the coconut milk and pour a little of the coconut milk over the Jerusalem artichokes so that it just cover the base of the plates. Place the spinach in the centre of each plate. Place 2 fillets of mackerel on the spinach on each plate skin side facing upwards. Serve.