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Melissa Hemsley’s Grilled Mackerel with Tamarind Ginger Greens

Melissa Hemsley's easy grilled mackerel brings tamarind ginger greens together for a bright, sweet-sour dinner salad. Turn your leftovers into a healthy packed lunch the next day.

From the book

Melissa Hemsley


Tamarind is what makes the sauce for Asian dishes like Pad Thai taste so good, and this dish is inspired by my Filipino Mum who loves tamarind and always fed it to me as a child. Its tangy sweet-sour flavour perfectly cuts through the oily mackerel, which you could swap with another type of fish fillet, or use whole fish instead. The ginger greens are lovely hot or warm, or eaten cold as a salad. You can swap in any green veg you have in the fridge.

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1 tsp coconut oil or ghee
8 mackerel fillets (total 700g)
sea salt and black pepper
For the Filipino-style tamarind sauce:
3 tbsp tamarind paste
1 tsp chilli flakes, (or to taste)
1 tbsp maple syrup
2 tbsp tamari
juice of 1 lime
For the greens:
1½ tbsp coconut oil or ghee
4 spring onions, sliced (green parts saved to garnish)
3 garlic cloves, finely chopped
3cm piece of ginger, finely chopped
1 head of broccoli (about 300g), cut into small florets
250g green beans, trimmed
250g sugar snap peas or mangetout, chopped
To serve:
1 large handful of mixed fresh herbs (such as coriander, basil or mint), finely chopped
1 large handful of cashews, toasted and roughly chopped

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1. Preheat the grill to high. Add the oil to a baking tray and pop under the grill for a few minutes to melt.

2. Whisk the sauce ingredients in a bowl and set aside. Toast the nuts in a dry saucepan and then set aside.

3. For the greens, melt the 1½ tablespoons of oil in the saucepan, add the white parts of the spring onions, garlic and ginger and fry over a medium heat for 30 seconds.

4. Tip in all the green vegetables and stir-fry for 5 minutes until just tender. Add a splash of water if the greens are getting too dry and sticking to the pan.

5. Meanwhile, place the mackerel fillets on the greased baking tray, skin side up, season with salt and pepper then grill for 4–5 minutes until just cooked through.

6. When the greens are just tender, pour in the tamarind sauce and stir in. Increase the heat and simmer for about 30 seconds to heat through. Taste for seasoning, adding a little more tamari if you’d like it to be saltier.

7. Serve the greens with the fish, scattered with the green parts of the spring onions and the fresh herbs and toasted nuts.

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From the book: Eat Happy: 30 Minute Feel-good Food

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