| Baked Mackerel Chinese Style |
| 2 x 350g (12oz) | Whole mackerel or mullet, cleaned and heads removed | |
| 1 x 10ml spoon (1 dessertpoon) | Olive oil | |
| 4 | Spring onions, chopped | |
| 3cm (11ž4") | Root ginger, peeled and finely chopped | |
| 1 x 225g (8oz) | Can bamboo shoots, drained | |
| 1 x 15ml spoon (1tblspn) | Soy sauce | |
| 30ml (2 tablespoons) | Sherry | |
| 70ml (1/8 pint) | Fish stock | |
| Pinch | Chinese five spice powder |
|
Preheat oven to 190ºC/375ºF, Gas Mark 5 |
|
|
1 |
Heat the oil in the pan. Cook the spring onions and ginger for 1-2 minutes. |
|
2 |
Stir in the remaining ingredients except the fish. |
| 3 | Pour sauce into ovenproof dish and arrange fish on top. |
| 4 | Cover and bake for 25 minutes. |
| 5 | Serve with Chinese noodles and stir fried vegetables. |
| Serves 2 | |
| Nutritional Values per portion (approx) | |
| 859 Kilocalories | 70g Protein | 61g Fat | 3g Carbohydrate | 2g Fibre |