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Thai-style red mackerel with pickled cabbage and onions

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Saturday Kitchen

Method


  1. For the pickled cabbage and onions, place the vinegar and caster sugar into a non-reactive saucepan and bring to the boil.

  2. Place the chilli, onion and cabbage into a bowl, then pour over the hot vinegar. Cover the bowl and set aside for 30 minutes.

  3. Preheat the grill to high.

  4. For the Thai-style red mackerel, place all the ingredients except the mackerel into a pestle and mortar or food processor and blend to make a smooth paste.

  5. Spread the paste over the mackerel flesh and place the fillets skin-side down on a grill tray. Place under the grill and cook for 3-4 minutes, or until cooked through.

  6. To serve, place the mackerel fillets onto serving plates with a pile of pickled cabbage and onions.

Ingredients

For the pickled cabbage and onions

  • 200ml/7fl oz rice wine vinegar
  • 2 tbsp caster sugar
  • 1 small green chilli, finely sliced
  • 2 large red onions, finely sliced
  • ½ pointed cabbage, finely sliced

For the Thai-style red mackerel

  • 2 fresh red chillies, chopped
  • 2 dried red chillies, chopped
  • 2.5cm/1in piece fresh ginger, roughly chopped
  • 2 lemongrass stalks, roughly chopped
  • 3 garlic cloves, peeled
  • 3 Thai shallots (or ordinary shallots), roughly chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 lime leaves, finely chopped
  • ¼ tsp Thai shrimp paste
  • ½ lime, juice only
  • 2 tbsp peanut oil
  • 4 whole mackerel, cleaned and filleted

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