Barbecued mackerel with ginger, chilli & lime drizzle

cj jackson extra-virgin olive oil fish fish sauce ginger honey lime limes mackerel mackerels make ahead red chilli red chillies sesame oil summer thai

N/A

Source

Ingredients

3 tbsp extra-virgin olive oil

4 small whole mackerel , gutted and cleaned

1 large red chilli , deseeded and finely chopped

1 small garlic clove , finely chopped

small knob fresh root ginger , finely chopped

2 tsp honey

finely grated zest and juice of 2 lime

1 tsp sesame oil

1 tsp Thai fish sauce

Method

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.

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.