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Mackerel Barbecue with Ginger, Chili, & Lime Drizzle

Yields1 Serving

 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.