First of all, a zillion trillion thanks to each and every one of you who took the time read Misk Cooks, and thank you for the opportunity you’ve given me to make such wonderful new friends. It’s my hope that we’ll have many more months of cookery fun together in the future. Thank you!
And so to the letter Z.
It’s the last letter of the alphabet and the last Bank Holiday of the summer today, so we had a barbeque to mark the occasion. Mr. BBQ wiped the spider webs from the BBQ fish rack, and then he set about deboning the mackerel that we bought at the fishmonger. Tweezers. My tweezers. I’ve washed them in hot soapy water three times, and contrary to popular belief, third time is not a charm; they still smell all fishy. But I digress … as usual …
I love mackerel, be it in tomato sauce or smoked or cured. I also love it barbequed. Glistening with olive oil served with this zingy sauce.
Zingy Mackerel with Ginger Tomato Sauce
2 mackerel, gutted and head removed
2 tablespoons olive oil (one for the fish and one for the sauce)
250g cherry tomatoes, cut into quarters
3 garlic cloves, thinly sliced
fresh ginger, a thumb-length size, sliced into slivers
a splash of rice wine vinegar
a splash of soy sauce
Barbeque the mackerel for 5 minutes on each side until the skin is browned. While they cook …
Warm a frying pan on the stove with 1T olive oil, and then sauté the ginger and garlic for 1-2 minutes. Add the quartered cherry tomatoes, and simmer for 2 minutes allowing the juices to reduce slightly. A few seconds before the mackerel is finished, add a splash of the rice wine vinegar and soy sauce. Stir, and then spoon over the mackerel.