Mackerel with sizzled garlic, ginger & tomatoes

• whole mackerel↗2

  gutted and cleaned (ask the fishmonger to do this for you)

• sunflower or groundnut oil↗2 tbsp tbsp
• ginger↗thumb-sized piece

  finely shredded

• garlic cloves↗3

  thinly sliced

• fat red chillies↗2

  deseeded if you like, shredded

• spring onions↗bunch

  finely shredded

• pack cherry tomatoes↗250g g

  quartered

• Chinese rice vinegar↗1 tsp tsp
• light soy sauce↗1 tbsp tbsp

  plus more to serve if you like

Step-by-step instructions

1. 1

   Heat the grill to High, or fire up the barbecue. Slash the fish a few times on each side, then season with black pepper. Grill or barbecue the fish for 3-5 mins on each side, until charred and cooked through (see Tip).

2. 2

   Heat the oil in a frying pan (you can put the pan on the barbecue rack), then fry the ginger, garlic and chillies for about 2 mins until the garlic is lightly golden. Take off the heat and toss in the spring onions and cherry tomatoes. Lift the fish onto a plate, splash with the vinegar, then spoon over the contents of the pan and splash with soy sauce.