Mackerel fish and bokchoy

Mackerel fish

mackerel fillets
Lemon juice
plus extra wedges to serve
1 tbsp extra-virgin olive oil
butter for greasing
steamed baby bok choy to serve

For the sauce
2 tbsp soy sauce
1 red chilli
juice 1 lime
thumb-sized piece ginger
grated
2 tbsp sugar



Method

1.Score the mackerel fillets a couple of times on the skin, then lay them in a shallow dish. Sprinkle with the lime zest and juice, marinate for 10 minutes
2.Place all of the sauce ingredients in a small pan with a splash of water and gradually bring to a simmer. Cook for 5 mins to thicken slightly, then remove from the heat and set aside.
3.Turn the grill to its highest setting and place the mackerel on a greased baking tray, skin side up. Sprinkle the fillets with the olive oil and some sea salt, then grill for 5 mins until the flesh is opaque and cooked through.
4.Divide bok choi between plates, lay 2 mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime.