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Barbecued mackerel with ginger, chilli & lime drizzle recipe - Recipes - BBC Good Food

  • 4servings
  • 8minutes
  • 406calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tbsp extra-virgin olive oil

  2. 4 small whole mackerel , gutted and cleaned

  3. 1 large red chilli , deseeded and finely chopped

  4. 1 small garlic clove , finely chopped

  5. small knob fresh root ginger , finely chopped

  6. 2 tsp honey

  7. finely grated zest and juice of 2 lime

  8. 1 tsp sesame oil

  9. 1 tsp Thai fish sauce

Instructions Jump to Ingredients ↑

  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. 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. Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving.

  3. Freezing mackerel Oil-rich fish should be refrigerated quickly after buying, and is best eaten on the same day. You can freeze mackerel, but it's better frozen commercially as the techniques used prevent any change to the texture of the fish. Use frozen mackerel within three months and always defrost in the fridge.

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