Ingredients
Method
- Prepare the fish. Pat the mackerel fillets completely dry with kitchen paper and season both sides generously with salt and pepper. If your fillets are quite thick, let them rest at room temperature for 10 minutes while you prep the vegetables — this helps them cook more evenly.
- Make a quick chilli jam sauce. Combine the chilli jam, honey, and rice vinegar in a small bowl and set aside. You can stir it together now or just spoon it straight from the jar — the jam will melt nicely over the hot fish at the end.
- Cook the string beans. Bring a medium pan of salted water to the boil. Add the string beans and cook for 2 minutes, then drain and set aside. They should still have some bite when you taste one — they'll finish cooking in the skillet later.
- Sear the mackerel skin-side down. Heat olive oil in a large non-stick or cast iron skillet over medium-high heat. When the oil shimmers but isn't smoking, place each fillet skin-side down with a confident press from your spatula. Do not move them for about 4 minutes — you'll know they're ready to flip when the edges turn opaque and you can slide a spatula underneath cleanly. Cook for another 2-3 minutes until the fish flakes easily and reaches an internal temperature of around 60°C (140°F).
- Cook the pak choi. Push the fillets aside in the pan (or remove to a plate if it's crowded) and add garlic and ginger to the same oil. Cook for 30 seconds until fragrant, then add the halved pak choi cut-side down. Let them sit for 1 minute before adding soy sauce and tossing everything together until glossy and just tender but still crisp — about 2 minutes total.
- Finish. Toss the string beans back into the pan with a knob of butter and stir to combine. Spoon the chilli jam over each fillet, letting it melt slightly. Serve immediately with lemon juice squeezed over the top.
Nutrition
Notes
Mackerel has been earning its place in my regular cooking rotation because it cooks fast enough to fit into a real evening but still delivers something interesting on the plate. I make this when I want dinner to feel like I put thought into it without requiring me to stand over the stove for an hour. The key is getting the skin properly crisp before flipping — don't move it until you can slide a spatula underneath with no resistance.