Mackerel is a fantastically moist, flavoursome fish that makes an easy healthy meal. Its richness doesn't suit the usual lemon and herb fish pairing, so Antony shows us a great alternative with vegetables and scrambled eggs.


  • 4 fresh mackerel fillets, pin bones removed

  • 2 tbsp groundnut oil

  • 1 onion, finely chopped

  • 1 carrot, peeled and finely diced

  • 4 dried Shitake mushrooms, soaked in warm water, sliced

  • 2.5 cm / 1 inch ginger, peeled and grated

  • 1 clove garlic, grated

  • 1 red chilli, seeded and finely chopped

  • 2 tbsp sake

  • 2 tbsp caster sugar

  • 2 tbsp mirin

  • 5 tbsp soy sauce

  • 4 free range eggs, beaten

  • 55g / 2oz mange-tout, blanched

  • 55g / 2oz extra fine beans, blanched


  • 1.

    Scrape the mackerel flesh from the skin with a spoon and chop roughly, set aside.

  • 2.

    Heat three quarters of the oil in a frying pan, add the onion and carrot and cook without colour for 5 minutes. Add the shitake, ginger, garlic and chilli and cook for a further 2 minutes.

  • 3.

    Add the mackerel and cook for one minute until it turns opaque. Add half the sake, three quarters of the sugar, the mirin and soy sauce and cook until most of the liquid has evaporated.

  • 4.

    Meanwhile roughly chop the beans and mangetout.

  • 5.

    Beat the eggs with the remainder of the sake and the sugar, season.

  • 6.

    Heat a little oil in a wok until very hot, add the beans and mangetout then pour in the eggs and cook very fast until set like scrambled eggs.

  • 7.

    Place on a dish and top with the mackerel. Serve with rice if required.

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