Sweet Potatoes and Mackerel With Ginger Sauce

  • Difficulty: Medium
  • 55 minutes
  • 4 servings

You’ll do some frying and baking to get this on your plate but believe us when we’re saying jaws will drop. You see, combining mildly sweet potatoes with lemony fried mackerel and with a creamy spikey ginger sauce tends to have a mouth-watering effect on people.

Ingredients Needed for Sweet Potatoes and Mackerel With Ginger Sauce

1 tablespoon vegetable oil
13 ounces of mackerel fillets
salt
pepper
1 tablespoon lemon juice
2 medium sweet potatoes, peeled
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, minced
1 tablespoon ginger, shredded
1 teaspoon coriander seeds
1 teaspoon lemon zest
1 cup heavy cream
1 teaspoon curry powder

How to Cook Sweet Potatoes and Mackerel With Ginger Sauce

  1. Heat the oil in a skillet over medium heat and add the fillets. Season with salt and pepper.
  2. Fry them for 4 minutes on both sides, or until golden brown. Add the lemon juice in the process. Set aside.
  3. Place the potatoes on the work surface, cut off their ends and half them.
  4. Transfer them to a baking dish placing them in standing position. Drizzle with olive oil and season with salt and pepper. Bake for 40 minutes at 380⁰F/190⁰C.
  5. Melt the butter in a pot over low heat. Add the onion and ginger. Cook and stir until tender.
  6. Add the coriander seeds and lemon zest. Stir them in. Add the heavy cream. Cook and continuously stir for 30 seconds.
  7. Add the curry powder and stir in. Season with salt and pepper, stir in, then simmer for 7 minutes.
  8. Serve the potatoes smashed, topped with mackerel and ginger sauce.

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