Equipment
* optional
Ingredients
Rhubarb Chutney
- 300 g rhubarb, chopped into 2cm pieces
- 1 red onion, finely diced
- 80 ml apple cider vinegar
- 70 g light brown sugar
- 10 g fresh ginger, grated
- 3 g mustard seeds
Mackerel
- 4 mackerel fillets, skin-on, pin-boned
- 15 ml olive oil
- 2 g salt
- black pepper
Salad
- 80 g watercress, washed and dried
- 4 radishes, thinly sliced
- 10 ml lemon juice
- 15 ml extra virgin olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 304 kcal
- Protein
- 26 g
- Carbohydrates
- 26 g
- Fat
- 10 g
- Fiber
- 2 g
- Sugar
- 20 g
- Sodium
- 400 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 64 mg
- Potassium
- 976 mg
- Calcium
- 144 mg
- Iron
- 2.9 mg
- Magnesium
- 63 mg
- Phosphorus
- 336 mg
- Zinc
- 0.9 mg
- Vitamin A
- 335 mcg
- Vitamin C
- 26 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 134 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 18.7 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.66 mg
- Niacin
- 10.8 mg
- Folate
- 39 mcg
- Water
- 232 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the diced red onion, grated ginger, mustard seeds, sugar, and vinegar in a heavy-bottomed saucepan.
Bring the mixture to a simmer over medium heat and cook for 5 minutes until the onion softens.
Add the chopped rhubarb. Continue to simmer gently for 10-15 minutes until the rhubarb breaks down and the mixture thickens to a jam-like consistency. Remove from heat and let cool.
Pat the mackerel fillets thoroughly dry with paper towels. Using a sharp knife, make 3 shallow diagonal scores in the skin of each fillet to prevent curling.
Season the fish generously with salt and pepper. Heat olive oil in a large non-stick frying pan over medium-high heat until shimmering.
Place fillets skin-side down in the pan. Press down gently with a spatula for 10 seconds to ensure even contact. Cook without moving for 3-4 minutes until the skin is golden and crispy, and the flesh is opaque 2/3 of the way up.
Flip the fillets and cook for 30-60 seconds on the flesh side until just cooked through. The internal temperature should reach approx 60°C/140°F.
In a mixing bowl, toss watercress and sliced radishes with lemon juice and extra virgin olive oil. Season lightly with salt.
Plate the salad, place a mackerel fillet alongside (skin-side up to maintain crispiness), and spoon a generous amount of rhubarb chutney on the side.
Chef's Notes
- Mackerel is an oily fish, which is why it pairs so beautifully with acidic ingredients like rhubarb and vinegar—the acid cuts through the richness.
- If you cannot find fresh rhubarb, frozen works well; you may just need to reduce the chutney a few minutes longer.
- Always sear mackerel skin-side down for 80-90% of the cooking time. The flesh side needs very little heat.
Storage
Refrigerator: 2 days — Fish is best eaten immediately; chutney keeps for 2 weeks.
Reheating: Serve fish fresh. Chutney can be served room temperature or warm.
Troubleshooting
Fish skin is soggy
Cause: Fish was not dried enough before cooking or pan was not hot enough
Fix: Cannot be fully fixed, but you can try searing briefly under a high broiler/grill
Prevention: Pat skin bone-dry and wait for oil to shimmer before adding fish
Chutney is too runny
Cause: Not reduced long enough or rhubarb was very watery
Fix: Return to heat and reduce further
Prevention: Simmer longer until a trail remains when a spoon is dragged through
Cultural Context
This pairing is a staple of modern British cuisine, utilizing the abundant seasonal catch of the Atlantic mackerel and the tart brightness of garden rhubarb, traditionally harvested in early spring to coincide with the return of the fish.
