3 tbsp extra-virgin olive oil
4 small whole mackerel, gutted and cleaned
For the dressing
1 large red chilli, deseeded and finely chopped
1 small garlic clove, finely chopped
Small knob fresh root ginger, finely chopped
2 tsp raw honey
Finely grated zest and juice of 2 lime
1 tsp sesame oil
1 tsp sugar free Thai fish sauce (such as red boat)
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1. Light the barbecue and allow the flames to die down until the ashes have gone white with heat.
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2. Make the dressing by whisking 2 tbsp olive oil and all the other ingredients together in a small bowl, adjusting the ratio of raw honey and lime to make a sharp sweetness. Season to taste.
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3. 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.
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4. Barbecue the mackerel for 5-6 mins on each side until the fish is charred and the eyes have turned white.
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5. Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving with your favourite greens.
Ingredients
3 tbsp extra-virgin olive oil
4 small whole mackerel, gutted and cleaned
For the dressing
1 large red chilli, deseeded and finely chopped
1 small garlic clove, finely chopped
Small knob fresh root ginger, finely chopped
2 tsp raw honey
Finely grated zest and juice of 2 lime
1 tsp sesame oil
1 tsp sugar free Thai fish sauce (such as red boat)