Taking Mackerel and infusing a Thai based flavours presents an entirely
different style of dish. Mackerel, being a oily fish is very delicate and
tasty, and adding the Thai spices makes for a perfect
Prep: 15 minutes
Cook: 5 minutes
8 Mackerel fillets, skin on and deboned
4cm piece ginger, peeled and grated or finely chipped
2 large garlic cloves, finely chopped
2 medium red chillies, finely chopped
200ml coconut milk
Zest of half a lemon
2 tbsp Rape seed or olive oil
Maldon salt or similar flake salt and freshly ground black pepper
Preheat a grill to moderate high.
Cut 5-6 slits on the skin side of each fillet, being careful not to
go all the way through.
Coat the fillets in the oil and place on a grill tray, skin side
Rub a little salt and pepper on the skin side of Each fillet
followed by the ginger, garlic and chilli. Scatter over the lemon zest and
pour over the coconut milk so it is evenly distributed.
Place under the preheated grill and cook for 3-5 minutes so the
fillets are just cooked. The flesh should still be a little
Serve 2 fillets on each plate. Accompany with a light salad, diced
roasted potatoes or boiled new potatoes.