'Eat Happy' Exclusive: Tamarind Greens with Mackerel | Melissa Hemsley
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‘Eat Happy’ Ginger Greens with Mackerel


‘Eat Happy’ Exclusive: Tamarind Ginger Greens with Mackerel





My tamarind greens with Mackerel exclusive recipe from ‘Eat Happy’ is one of my favourites! Tamarind is what makes the sauce for Asian dishes like Pad Thai (p. 136 in ‘Eat Happy’) taste so good, and this dish is inspired by my Filipino Mum who loves tamarind and always fed it to me as a child. Its tangy sweet-sour flavour perfectly cuts through the oily mackerel, which you could swap with another type of fish fillet, or even prawns. The ginger greens are lovely hot or warm, or eaten cold as a salad. You can swap in any green veg you have in the fridge.

For more Filipino recipes, head here.


  1. Preheat the grill to high. Add the oil to a baking tray and pop under the grill for a few minutes to melt.
  2. Whisk the sauce ingredients in a bowl and set aside. Toast the nuts in a dry saucepan and then set aside.
  3. For the greens, melt the 1 1⁄2 tablespoons of oil in the saucepan, add the white parts of the spring onions, garlic and ginger and fry over a medium heat for 30 seconds.
  4. Tip in all the green vegetables and stir-fry for 5 minutes until just tender. Add a splash of water if the greens are getting too dry and sticking to the pan.
  5. Meanwhile, place the mackerel fillets on the greased baking tray, skin side up, season with salt and pepper then grill for 4–5 minutes until just cooked through.
  6. When the greens are just tender, pour in the tamarind sauce and stir in. Increase the heat and simmer for about 30 seconds to heat through. Taste for seasoning, adding a little more tamari if you’d like it to be saltier.
  7. Serve the greens with the fish, scattered with the green parts of the spring onions and the fresh herbs and toasted nuts.



    1 teaspoon coconut oil or ghee

    8 mackerel fillets (total 700g)

    Sea salt and black pepper


    3 tbsp tamarind paste

    1 tsp chilli flakes (or to taste)

    1 tbsp maple syrup

    2 tbsp tamari

    Juice of 1 lime

    11⁄2 tablespoons coconut oil or ghee

    4 spring onions, sliced

    3 garlic cloves, finely chopped

    3cm piece of ginger, finely chopped

    1 head of broccoli (about 300g), cut into florets

    250g green beans, trimmed

    250g sugar snap peas or mangetout, chopped

    1 handful of coriander, basil or mint, roughly chopped

    1 handful of cashews, toasted & roughly chopped

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