Spread slightly less than a teaspoon of the paste on one mackerel fillet, then top with the other. Take two pieces of kitchen string and tie around the fish to keep the fillets together.

Place the potato slices on top. Drizzle more olive oil over the top and season with salt and pepper. Place the cleaned ...

The refreshing crunch of cucumber and a dollop of cooling yoghurt are the ideal foils for the rich, smoky fish. Flake the mackerel fillets into ... a single layer of sliced cucumber onto half ...

Season fish on all sides with salt and set aside. Prepare the soused vegetables: Heat 3 tablespoons oil in a large pan over medium heat. Stir in sliced fennel, carrots, shallots, celery ...

Ueda recalls the thickness of the mackerel slices that sat on the rice ... To avoid the bother of preparing the fish, Ueda suggests buying fillets of salted mackerel (“shio-saba”) produced ...

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

Carefully remove and discard the skin and bones from the mackerel. Break up the fish into pieces. Mix the mackerel, eggs, chives, radishes, lemon juice, lime juice, lime zest, coriander and chilli ...

Heavily spiced dishes need a protein such as mackerel ... the fish, then serve it grilled with a pickled carrot salad for a taste of sunshine in the depths of winter. Step 1: Put the sliced ...

Thinner fish fillets, such as swordfish, mackerel and snapper ... Arrange half the lemon slices and half the garlic in the centre of the square; place two fillets on top. Sprinkle with half ...

I prefer strong, oily fish for kinilaw – mackerel is my favourite ... and remove them with tweezers. Cut the fillets into bite-sized slices. Stir the palm sugar with the coconut vinegar ...