I think Mackerel is probably one of my favourite fish. It is so tasty that I didn’t think a marinade would do anything for it but how wrong could I be! This marinade really enhances the flavour but is very subtle so you can still taste the earthiness of the fish. I honestly believe it is the best mackerel I have ever tasted. Next Summer I am going to try it on the BBQ. In the meantime it is fantastic grilled. You could serve this with potatoes and maybe a salad or green vegetables.
One of Terry’s, my husband’s, favourite memories are when he left college and, before starting teaching, he and his friend Gus hitchhiked around Wales. One of the ports of call was Caldy Island where they caught Mackerel and cooked them on a wood fire on the beach. I bet they were fantastic! His friend Gus is a bit of an eccentric. He is always telling tall stories, I think he actually researches them! We often say he should write a book. Some stories that are true, however, are so funny. He went to visit Terry in College for the weekend and ended up staying for a whole term. He slept on someones dormitory floor, joined the rugby team and attended lectures. He even answered questions! No-one ever sussed it out that he was not actually a student.
Thai cuisine balances four fundamental taste senses, sour, sweet, salty and bitter (optional). It is also spicy due to the chillies it invariably includes. Common ingredients are lime, chillies, garlic and ginger. Fish sauce is often included, usually offset by sugar. I found this recipe in the Woman and Home Dinner Tonight magazine and modified it a little. I’ve searched their website but could not find it so I will write it out for you below, along with the usual slideshow. It is worth looking up their website and getting their magazine, they have some great recipes. Anyway here is the one for today!
Mackerel with a Thai style marinade. Serves 2
- 2 large mackerel, gutted and cleaned, head removed
- 1 red chilli, deseeded and finely chopped
- Thumb sized piece of ginger, peeled and grated
- 1 tsp honey
- juice and zest of 1 lime
- 1 tbsp fresh coriander, chopped
- Mix the chilli, ginger, honey, lime juice and zest and coriander together in a small bowl.
- Make large incisions into both sides of the mackerel. Rub the marinade all over the fish, making sure you get it some into the incisions. Put in a dish and cover with cling film and leave to marinade for 2 hours.
- Line a grill pan with foil and brush with olive oil to prevent the fish from sticking. If you are barbecuing oil a foil barbecue tray. Place the fish into the tray and cook on a medium heat for 5 minutes on each side. Turn up the heat and cook for a few more minutes on each side until the skin is brown and crispy and the fish is cooked through. Serve immediately.
Tasty Advice 