Aromatic mackerel
Method
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Finely slice 2 sticks of lemongrass and 4 spring onions. Seed and finely chop a small red or yellow chilli, and peel and grate a walnut-sized piece of ginger.
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Slice 4 limes in half, and squeeze them into a bowl. Pour in the fish sauce and stir in the caster sugar.
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Get a wok hot and then pour in the vegetable oil. Add the lemongrass, onions, chilli and ginger and stir-fry them briefly. They should soften rather than colour. Pour the lime juice mixture into the wok then scatter on the coriander leaves and basil.
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Place the mackerel filets skin-side down on a grill pan. Place them under a hot grill until the flesh turns opaque. Remove the pan from the heat and spoon the aromatic topping onto the fish. Return to the grill for 5 minutes or so until the mixture starts to brown. Serve at once.
Ingredients
- 2 sticks of lemongrass
- 4 spring onions
- a small, hot, red or yellow chilli
- a walnut-sized piece of ginger
- 4 limes
- 4 tbsp fish sauce
- 2 tbsp caster sugar
- 1 tbsp flavourless oil, such as groundnut or vegetable oil
- small bunch coriander leaves
- few bushy sprigs of basil
- 4 mackerel fillets
Shopping List
Aromatic mackerel
Fruit and vegetables
Cooking ingredients
Meat, fish and poultry
Other