Name: Hibiscus-Ginger Mackerel with Charred Vegetables and Fonio
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 600g Mackerel fillet pin bones removed and patted dry; 20g Fresh ginger finely grated; 2 cloves Garlic finely grated; 1 Lime zest finely grated, then juiced; 3 tbsp Cooking oil divided; 0.5 tsp Salt divided; 2 pinches Black pepper freshly ground; 220g Fonio rinsed in a fine sieve; 440ml Water boiling; 25g Coriander leaves and tender stems finely chopped, divided; 2 Red pepper cut into broad strips; 2 Courgette cut lengthways into 1 cm slices; 300g Tomatoes halved; 1 Red onion cut into 1 cm wedges; 2 tbsp Dried hibiscus or unsweetened hibiscus tea leaves; 120ml Water just boiled; 0.5 Red onion very finely diced; 10g Fresh ginger finely grated; 0.5 Red chilli deseeded and finely chopped; 1 Lime juiced; 2 tsp Runny honey; 40g Peanuts roughly chopped

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Preparation

Make the hibiscus infusion

Put the dried hibiscus in a heatproof bowl, pour over 120 ml just-boiled water and leave to steep until deeply red.

Timer available in cooking mode · 10 min

Prepare the fish

Mix 10 g of the ginger, the garlic, lime zest, 1 tablespoon oil, salt and black pepper. Rub over the flesh side of the mackerel only, keeping the skin dry for crisping.

Prepare the vegetables and relish

Toss the peppers, courgettes, tomatoes and onion wedges with 1 tablespoon oil and a pinch of salt. Strain the hibiscus infusion into a small bowl, then stir in the finely diced red onion, remaining ginger, chilli, lime juice, honey and half the chopped coriander. Taste and add a pinch of salt if needed.

Set up the fonio

Put the rinsed fonio and 440 ml boiling water in a saucepan with a pinch of salt. Have a lid ready; cook it while the vegetables char.

Cooking

Cook and fluff the fonio

Bring the fonio to a boil, cover, reduce to the lowest heat and cook until the water is absorbed. Remove from the heat and leave covered, then fluff with a fork and fold through the remaining coriander.

Timer available in cooking mode · 10 min

Char the vegetables

Heat a barbecue or ridged griddle pan until very hot. Grill the oiled vegetables in batches, turning occasionally, until softened with pronounced char marks; keep warm. For an oven-grill, spread them on a tray and grill close to high heat, turning once.

Timer available in cooking mode · 10 min

Crisp the mackerel

Wipe the hot griddle clean if necessary and brush with the remaining oil. Lay the mackerel skin-side down and press gently for the first 20 seconds. Cook without moving until the skin is crisp, then turn and finish briefly on the flesh side. The fish should be opaque and flake easily at its thickest point.

Timer available in cooking mode · 6 min

Plate and serve

Spoon the coriander fonio onto four warm plates. Arrange the charred vegetables and mackerel alongside, spoon over the hibiscus-ginger relish and scatter with chopped peanuts. Serve immediately while the fish skin is crisp.

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Hibiscus-Ginger Mackerel with Charred Vegetables and Fonio

Ingredients

Mackerel

Fonio

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Charred vegetables

Hibiscus-ginger relish

To serve

Preparation

Make the hibiscus infusion

Prepare the fish

Prepare the vegetables and relish

Set up the fonio

Cooking

Cook and fluff the fonio

Char the vegetables

Crisp the mackerel

Plate and serve

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