Fish

Mackerel with XO onions

Name: Mackerel fish fillet recipe with XO sauce onions
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 4 white onions, thinly sliced; 60g dried shrimp (from Asian food shops); 25g dried scallop (from Asian food shops); 25g dried sliced shiitake mushrooms; 150ml Chinese rice wine (shaohsing); 12 garlic cloves; 3.5cm piece (15g) ginger, peeled and roughly chopped; 4 long red chillies, roughly chopped; 1 1/2 cups (375ml) vegetable oil; 1 tsp ground chilli; 2 tsp caster sugar; 2 tbs red wine vinegar; 1 tbs white soy sauce (from Asian food shops)

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“This is quite a delicate fish, so be gentle when handling it. When cooking blue mackerel, I like to keep it on the rare side. This allows you to enjoy the full flavour and texture, combined with that beautiful charred flavour from the grill," says Mitch Orr.

1/4 cup (60ml) extra virgin olive oil
4 white onions, thinly sliced

XO sauce

60g dried shrimp (from Asian food shops)
25g dried scallop (from Asian food shops)
25g dried sliced shiitake mushrooms
150ml Chinese rice wine (shaohsing)
12 garlic cloves
3.5cm piece (15g) ginger, peeled and roughly chopped
4 long red chillies, roughly chopped
1 1/2 cups (375ml) vegetable oil
1 tsp ground chilli
2 tsp caster sugar
2 tbs red wine vinegar
1 tbs white soy sauce (from Asian food shops)

Method

1.

For the XO sauce, place dried shrimp, scallop and shiitake mushroom in a large heatproof bowl with half the rice wine and cover with boiling water. Set aside for 1 hour or until ingredients have softened. Drain, reserving the soaking liquid. Place drained shrimp, scallop and shiitake in a small food processor and whiz until finely chopped. Remove and set aside. Place the garlic, ginger and chilli in the food processor and whiz until finely chopped.
2.

Heat oil in a large heavy-based saucepan over medium heat. Add the garlic mixture and cook for 3-4 minutes until fragrant and lightly golden brown. Add shrimp mixture and cook, stirring, for a further 4-5 minutes until starting to colour. Add ground chilli and stir to combine. Add remaining 75ml rice wine and 2 cups shrimp soaking liquid. Bring to a simmer, then reduce heat to low and cook for 1 hour-1 hour 30 minutes, stirring occasionally, until mixture is thickened, dark golden and fragrant. Allow to cool slightly then add sugar, vinegar and soy sauce, mixing to combine. (Leftover XO can be stored in an airtight container in the fridge for up to 1 month.)
3.

Meanwhile, heat 2 tbs oil in a large frypan over medium heat. Add onion and season with salt flakes and pepper. Cook, stirring, for 15-20 minutes until sweet and golden brown. Add 1/2 cup XO sauce and stir well to combine.
4.

Heat remaining 1 tbs oil in a large non-stick frypan over high heat. Season mackerel skin with salt flakes and pepper. Place in the pan, skin-side down, and cook for 2-3 minutes, turn and cook for a further 30 seconds-1 minute until just cooked through. Divide the caramelised XO onions among serving plates and top with the mackerel. Scatter with shallot to serve.