Mackerel Barbecue with Ginger, Chili, & Lime Drizzle

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)

1. Light the barbecue and allow the flames to die down until the ashes have gone white with heat.

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.

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.

4. Barbecue the mackerel for 5-6 mins on each side until the fish is charred and the eyes have turned white.

5. Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving with your favourite greens.

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Mackerel Barbecue with Ginger, Chili, & Lime Drizzle