Mackerel with rhubarb and ginger
- 2 stems of rhubarb, trimmed and washed
- 4 tablespoons brown sugar or jaggery
- 1 tablespoon butter
- 2 mackerel fillets
- 2 cm fresh ginger root, peeled and grated to mush
- Chop the rhubarb into 5 cm (1/2") lengths
- Place in a small frying pan with the sugar and half-cover the rhubarb with water
- Simmer for about 15 minutes, until the fruit is tender
- The water will probably be completely absorbed, if not raise the heat and reduce for a few minutes more. Reserve the cooked fruit
- In the same pan, melt the butter and fry the mackerel, skin-side-down for 4 minutes until crispy
- Spread the mashed ginger on the uncooked flesh, flip and fry for another 3 to 4 minutes
- Rest for 5 minutes and serve topped with the rhubarb
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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