This fish, served whole and baked with Chinese flavours, makes a stylish meal for two. Grill it or pop it on the BBQ
Prep:10 mins
Serves 2
2 whole mackerel, gutted and cleaned (ask the fishmonger to do this for you)2 tbsp sunflower or groundnut oilthumb-sized piece ginger, finely shredded3 garlic cloves, thinly sliced2 fat red chillies, deseeded if you like, shreddedbunch spring onions, finely shredded250g pack cherry tomatoes, quartered1 tsp Chinese rice vinegar1 tbsp light soy sauce, plus more to serve if you like
STEP 1Heat the grill to High, or fire up the barbecue. Slash the fish a few times on each side, then season with black pepper. Grill or barbecue the fish for 3-5 mins on each side, until charred and cooked through (see Tip).STEP 2Heat the oil in a frying pan (you can put the pan on the barbecue rack), then fry the ginger, garlic and chillies for about 2 mins until the garlic is lightly golden. Take off the heat and toss in the spring onions and cherry tomatoes. Lift the fish onto a plate, splash with the vinegar, then spoon over the contents of the pan and splash with soy sauce.
