Grilled mackerel with tamarind and black pepper glaze and tomato salad
Ingredients
Metric
Imperial
For the fish
- 2 tbsp of tamarind paste
- 1 tbsp of runny honey
- 1 tbsp of soy sauce
- 1 tbsp of cracked black pepper
- neutral oil, small splash
- 2 mackerel, gutted, trimmed and butterflied
For the tomato salad
- 1 tsp light soy sauce
- 1 tsp fish sauce
- 1 tbsp of lime juice
- 1 tsp sugar
- 1 bird's eye chilli, finely sliced
- 1 knob of ginger, thumb-sized, peeled and grated
- 3 large tomatoes, sliced
Equipment
- fish cage
Method
Set up the barbecue for direct cooking
Make the glaze for the mackerel by combining the tamarind, honey, soy sauce, pepper and oil in a small pan. Reduce by half, or until thick and glossy
- 2 tbsp of tamarind paste
- 1 tbsp of runny honey
- 1 tbsp of soy sauce
- 1 tbsp of cracked black pepper
- neutral oil, small splash
Make the dressing for the salad by combining the soy sauce, fish sauce, lime juice, sugar, bird’s eye chilli and ginger and mixing well. Taste and adjust as needed – should be hot, sweet, sour and salty
- 1 tsp light soy sauce
- 1 tsp fish sauce
- 1 tbsp of lime juice
- 1 tsp sugar
- 1 bird's eye chilli, finely sliced
- 1 knob of ginger, thumb-sized, peeled and grated
Arrange the mackerel in a fish cage and place skin-side up over the coals. Brush the flesh side with the glaze, then grill until the skin is crisp and the internal temperature of the fish reaches 63°C
- 2 mackerel, gutted, trimmed and butterflied
Brush with glaze again, then turn over and grill very briefly on the skin side, just to set the glaze (the mackerel will be cooked)
Arrange the tomatoes on a serving plate and top with the dressing. Place the mackerel on top, brush with the glaze one final time, then serve
- 3 large tomatoes, sliced
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