Mackerel with soy, ginger & rhubarb

Delicious mackerel flavoured in a soy ginger marinade, then cooked on a bed of rhubarb and served with rice and stir-fried pak choi.

Ingreadient

• 100g forced rhubarb
• 1 whole medium mackerel, cleaned, head and tail removed
• 2 cm piece fresh ginger, peeled and shredded
• 1 garlic clove, thinly sliced
• ¼ tsp dried chilli flakes
• 2 tsp soy sauce
• 1 tsp soft brown sugar
• 1 tbsp cider vinegar

Step by step

1. Preheat the oven to 190°C, gas mark 5. Oil a large piece of foil. Cut the rhubarb into 7cm lengths, then each length into long, thin slices. Arrange in the middle of the foil. Place the mackerel on top of the rhubarb.
2. Season the mackerel, then scatter over the ginger, garlic and chilli, pushing some into the cavity of the fish. Sprinkle the soy sauce, sugar and cider vinegar over the top. Fold in the sides of the foil and make a pleat along the top to make a neat parcel enclosing the fish.
3. Place the parcel on a baking sheet and cook for 20-25 minutes until the fish is just cooked through. It should come easily away from the bone when you put a knife into the middle. Serve with steamed rice and stir-fried pak choi.