To Cook the Fish
- Rinse mackerel and pat-dry with paper towels. Season both sides with salt and pepper, coat light with cornflour.
To Make the Sauce
- In a frying pan, heat oil over medium heat and pan-fry the fish until both sides turn golden. Transfer to serving plate.
- Add a little oil in pan, sauté shallot and ginger until fragrant. Add in the tomatoes and sprinkle some salt, then add in the water and sugar.
- Cover and cook until tomatoes are soft and sugar fully dissolved. Add in the ketchup, Shaoxing wine and Worcestershire sauce, then cook until the amount of sauce is halved. Add the thickening and cook until your preferred consistency. Remove from heat and pour over fish. Garnish with spring onions and coriander. Serve hot with rice.