Fish and Seafood Recipes - Grilled Mackerel with Gooseberries and Ginger Rice

Ingredients                 

• 225 g/8 oz/1 cup Thai fragrant rice

• 450 ml/2 cups boiling water

• 10 ml/2 tsp grated fresh root ginger

• Salt and freshly ground black pepper

• 4 mackerel fillets

• 50 g/2 oz/1/4 cup butter

• 450 g/1lb/4 cups gooseberries, topped and tailed

• 45 ml/3 tbsp water

• Sugar to taste

• 15 ml/1 tbsp chopped parsley

• 5 ml/1 tsp lemon juice

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Method:

1. Wash the rice well, drain and place in a pan. Add the boiling water, ginger and a little salt and pepper.

2. Bring to the boil again, cover tightly, reduce the heat to as low as possible and cook for 20 minutes. Turn off the heat and leave undisturbed for 5 minutes.

3. Meanwhile, fry (sauté) the mackerel fillets in the butter for about 5 minutes, turning once, until cooked through.

4. Cook the gooseberries in the water until they pop. Stir in sugar to taste. Puree in a blender or food processor and pass through a sieve.

5. Fluff up the ginger rice with a fork. Pile on to serving plates. Lay a mackerel fillet on each.

6. Add the parsley and lemon juice to the butter in the pan. Spoon over the fish. Serve with the gooseberry puree on the side.