Mackerel with cherry and soy glaze

Name: Mackerel with cherry and soy glaze
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Cherries, halved; 2½ tbsp soy sauce; 2½ tbsp mirin; 25 g light brown soft sugar; 1½ tbsp rice vinegar; 1 small clove garlic, finely grated; 10 g ginger, peeled and finely grated; 4 mackerel fillets; Greens and rice, to serve (optional)

Cherries and mackerel may seem an unexpected pairing, but the sweet-sharp fruit cuts through the oily fish extremely well.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g Cherries, halved
2½ tbsp soy sauce
2½ tbsp mirin
25g light brown soft sugar
1½ tbsp rice vinegar
1 small clove garlic, finely grated
10g ginger, peeled and finely grated
4 mackerel fillets
Greens and rice, to serve (optional)

In a pan, mix the cherries, soy sauce, mirin, sugar, vinegar, garlic and ginger with 75ml water; set over a high heat until it comes to the boil, then reduce the heat to low and cook for 5-8 minutes, until the cherries have softened.
Meanwhile, pat the mackerel dry with kitchen paper and score the skin at 1cm intervals. Put a large nonstick frying pan over a high heat, then arrange the mackerel fillets in it skin-side down; cook for 5 minutes until golden and crisp, then turn over and pour over the cherry sauce. Cook for a further 2 minutes, then carefully turn the mackerel over in the sauce a couple of times to make sure it is coated. Transfer the fish to warm plates, spoon over the sauce and serve with steamed greens such as pak choi, plus steamed rice, if liked.

Typical values per serving when made using specific products in recipe