Mackerel with Pickled Rhubarb, Lemongrass & Ginger Recipe

Ingredients

500g rhubarb
40g fresh ginger
1 lemon grass stem
1 tbsp coriander seeds
2 star anise
1 tbsp pink peppercorns or 10 black peppercorns
1 tsp salt
125g caster sugar
250ml cider vinegar
250ml cold water
1 tbsp olive oil
2 fresh mackerel fillets
Sea salt
Freshly ground black pepper
A handful of watercress

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Method

1. Chop the rhubarb into 2cm diagonal pieces. Peel the ginger and thinly slice it. Cut the slices in to thin matchsticks. Halve the lemon grass and bash it a couple of times with a blunt knife to release the flavour.

2. Put all the pickle ingredients into a pan except for the rhubarb. Bring to the boil then simmer for 5 mins.

3. Put the rhubarb into a large tub or non-metallic bowl and pour the hot pickling liquor over the top. Using a spoon, submerge the rhubarb. Leave to cool then pop it into the fridge, covered tightly.

4. Pickle for a few hours or up to 4 weeks. This will make approx. 1kg of pickled rhubarb and much more that you’ll need for this recipe. Fantastic with cheese, pork chops or atop a curry or stirfry to add zing and crunch.

5. To cook the mackerel: place a frying pan on the heat for a few mins then pour in 1 tbsp olive oil. Season the mackerel fillets all over, and then lay them skin-side down in the hot pan. Fry for 2-3 mins, flip over using a fish slice or spatula, and cook for a further 1 min.

6. Serve the mackerel with a spoonful of the pickled rhubarb along with the pickling juices and a handful of peppery watercress.