Ginger Barbecued Mackerel

Make mackerel part of your weekly menu with this Asian inspired dish that's perfect for barbecues.

  1. Light the barbecue and allow the flames to die down until the ashes have gone white with heat. Make the drizzle by whisking 2 tbsp olive oil and all the other ingredients together in a small bowl, adjusting the ratio of honey and lime to make a sharp sweetness. Season to taste.
  2. Score each side of the mackerel about 6 times, not quite through to the bone.
  3. Brush the fish with the remaining oil and season lightly. Barbecue the mackerel for 5-6 mins on each side until the fish is charred and the eyes have turned white.
  4. Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving.
  5. Simple, quick methods of cooking are best for mackerel. Roasting, grilling or barbecuing all work well as the oils self-baste during cooking (pan-frying can cause the skin to stick to the pan). Fruit works well with the oiliness of mackerel and it is traditionally served with a sharp sauce, such as gooseberry or rhubarb. It is also excellent cooked with oriental flavours, particularly ginger, lime, coriander and spices.

With thanks to BBC Good Food

 

Details:

  • Author: BBC Good Food
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 4

Ingredients:

  • 3 tbsp extra-virgin olive oil
  • 4 small whole mackerel, gutted and cleaned
  • For the drizzle
  • 1 large red chilli, deseeded and finely chopped
  • 1 small garlic clove, finely chopped
  • small knob fresh root ginger, finely chopped
  • 2 tsp honey
  • finely grated zest and juice of 2 lime
  • 1 tsp sesame oil
  • 1 tsp Thai fish sauce