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
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For the pickled cabbage and onions, place the vinegar and caster sugar into a non-reactive saucepan and bring to the boil.
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Place the chilli, onion and cabbage into a bowl, then pour over the hot vinegar. Cover the bowl and set aside for 30 minutes.
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Preheat the grill to high.
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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.
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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.
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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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