recipe for Chinese Steamed Mackerel comes from Seafish
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Chinese Steamed Mackerel
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
to make Chinese Steamed Mackerel
3 - 4 diagonal slashes across both sides of the mackerel.
the oil in a large non-stick pan. Add the vegetables
and garlic, stir-fry for 1 minute.
the mackerel, reduce the heat, cover and simmer for
together the oyster or soy sauce, lemon juice, sherry
and Chinese five spice seasoning.
over the mackerel and vegetables, cover and cook for
a further 3 - 4 minutes.
with egg noodles or rice.
with the permission of Seafish - www.seafish.org