Spiced Mackerel

with Recheado Paste

This delicious and spicy recheado paste by award winning chef Paul Ainsworth of the Mahé Cookery School works beautifully with fresh mackerel. Cooking on a Miele Induction Hob ensures precise temperature controllability, which is ideal when toasting spices and cooking delicate fish.

Ingredients

  • 1 tsp caster sugar

  • 1tsp cumin

  • 2tsp coriander

  • 2tsp black peppercorns

  • 1tsp whole cloves

  • 1tsp turmeric

  • 10 red chillies, chopped

  • 1tsp salt

  • 6 cloves of garlic, chopped roughly

  • 5cm piece of ginger, peeled and chopped roughly

  • 2tbs tamarind paste

  • 4tbs red wine vinegar

  • 1 whole mackerel butterflied/de boned

  • 2 tsp recheado paste

  • Seasoned plain flour

  • Olive oil

  • String

Method

To make the recheado paste

  1. In a non-stick pan, toast all the dry spices lightly on Setting 6 on a Miele hob, making sure not to burn them. Then add the garlic, chillies, ginger and tamarind paste and toss in the spices.

  2. Place all the ingredients into a spice grinder or pestle and mortar with the vinegar and sugar and blitz until you have a smooth paste; you may need to add a little water to achieve the desired consistency. Tip: If planning to keep for a long time at room temperature, use olive oil.

  3. Put the paste into a jar with a lid and keep refrigerated or at room temperature.

To prepare and cook the mackerel

  1. Open your mackerel up on the board, exposing the fleshy sides.

  2. Spread a teaspoon of paste on each fillet of mackerel on the flesh side then place the fillets back on top of each other so it looks like a whole fish again.

  3. Tie string around the mackerel to secure - depending on the size of the mackerel three string ties should be enough.

  4. Place the mackerel in the seasoned flour on both sides and tap off any excess.

  5. Place into a non-stick frying pan with a little olive oil and cook until golden on both sides.

  6. Using a food thermometer, the mackerel should be between 43°C- 45°C in the centre of the fish.

  7. Place the fish into a pre-heated Miele oven at 180°C if more cooking is required.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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