Mackerel, roast sweet potato, chilli and ginger

Want to give the Seagan diet a go? This dish is bursting with omega-3, thanks to the mackerel which is packed with these essential fats.
Serves 4


  • 4 sweet potatoes, peeled and thickly sliced
  • 4 x 100g mackerel fillets, pin-boned

For the marinade

  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp ketjap manis (sweet soy sauce)
  • 1 tsp freshly grated root ginger
  • Grated zest and juice 1 lime
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

For the salad

  • 1 cucumber, deseeded and evenly diced
  • Splash white wine vinegar
  • 1 tsp soft brown sugar
  • Handful bitter salad leaves such as rocket, raddichio or chicory
  • Few mint and coriander leaves
  • 2 tbsp sushi ginger


Score the flat surface of the sweet potato slices and arrange them in a roasting tin in a single layer.

Slash the mackerel fillets 2–3 times on each side then arrange on a large sheet of aluminium foil in a separate roasting tin

Mix together the marinade ingredients and brush over the sweet potato and mackerel. Leave the sweet potato slices to marinate for 5-10 minutes.

Preheat the oven to 190°C/fan 170°C/gas mark 5. Roast the sweet potatoes for 40 minutes in the marinade. Add the tray of mackerel for the last 8 minutes of the cooking time.

Make the salad: toss the cucumber together with the vinegar, sugar, salad leaves and herbs. Divide between 4 plates, top with the sweet potato slices and mackerel fillets, sprinkle over the sushi ginger and serve straight away.

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