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Roasted Mackerel with Tomato, Ginger & Chilli Sauce

Some like to add tomatoes to reduce the spiciness. This recipe can also be made with pan-fried chicken, prawns or tofu. Try it as a pasta and and some basil.

Serves 4



  • 4 whole Mackerel, cleaned and patted dry with a kitchen towel

  • tbsp lime juice

  • salt to season

  • 1 litre vegetable oil for deep frying

Tomato and Chilli Sauce
  • 5 Chillies, roughly chopped

  • 10 shallots, peeled and thinly sliced

  • 2 garlic cloves, crushed

  • 50g ginger, peeled and finely chopped

  • 2 large tomatoes, roughly choped

  • 2 tbsp vegetable oil

Creating the sauce:
  1. Grind the chillies, garlic and ginger using a pestle and mortar. Add half a teaspoon of salt to help the grinding process. Set aside.

  2. Heat a frying pan and add the oil. Add the shallots and garlic and cook for 2-3 minutes. Add chilli and ginger paste and cook for 2-3 minutes or until fragrant.

  3. Add the tomatoes and cook on a low heat for 5 minutes and add 50 ml water and simmer for another 5 minutes.

  4. Season with salt and set aside.

Frying the fish:
  1. Heat a frying pan add the vegetable oil.

  2. When the oil is hot, cook the fish for 5 minutes on each side. For a crunchier fish, cook slightly longer, being careful not to dry out the fish.

  3. Re-heat the sauce for 5 minutes.

  4. Place the fish on a serving plate and add the sauce on the top. Serve with rice or pasta.

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