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Recipe for :

Chinese Steamed Mackerel

This recipe for Chinese Steamed Mackerel comes from Seafish -

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Chinese Steamed Mackerel

2 x 225g (8 oz) mackerel, cleaned and head removed
1 x 10ml spoon (1 dessertspoon) sunflower oil
340g (12oz) pack of prepared Chinese stir fry vegetables
1 clove garlic, chopped
1 x 15ml spoon (1 tablespoon) oyster or soy sauce
1 x 15ml spoon (1 tablespoon) lemon juice
1 x 15ml spoon (1 tablespoon) sherry
pinch of Chinese five spice seasoning

How to make Chinese Steamed Mackerel

  • Make 3 - 4 diagonal slashes across both sides of the mackerel.
  • Heat the oil in a large non-stick pan. Add the vegetables and garlic, stir-fry for 1 minute.
  • Add the mackerel, reduce the heat, cover and simmer for 2 minutes.
  • Mix together the oyster or soy sauce, lemon juice, sherry and Chinese five spice seasoning.
  • Pour over the mackerel and vegetables, cover and cook for a further 3 - 4 minutes.
  • Serve with egg noodles or rice.

Serves 2





Reproduced with the permission of Seafish -