BBQ Mackerel Two Ways
BBQ Mackerel Two Ways! One with noodles and a tamarind, chilli and soy sauce and one with a chicken stock, yuzu and soy sauce!
Ingredients
- 3 mackerel, butterflied
- 1 tsp vinegar and 5 tsp olive oil
- Salt and pepper
Dish 1
- 100g cooked rice noodle
- 2 tbsp tamarind paste
- 2 tbsp vegetable oil
- 1 tbsp soy
- ½ red chilli, sliced
- Small bunch of coriander and mint, chopped
Dish 2
- 200ml chicken stock
- 1 tbsp yuzu
- 1 tbsp soy
- Few micro coriander to garnish
Method
Heat a BBQ until hot and the coals are white.
Debone the mackerel from inside out by following the rib cage with a fillet knife all around the joint. Then, using scissors, cut along the backbone and pull out. Repeat with the remaining 2 fish. Season and then place into the BBQ rack and secure. Spray with the oil/vinegar mix on both sides.
Place the fish onto the BBQ and cook for 1 minute, flip over and cook for a further minute.
To make the noodles mix the tamarind, soy sauce, oil, chilli and herbs and stir through the noodles. Serve with one of the fish.
For the sauce for dish 2, bring the stock to the boil and reduce by half. Add the soy sauce and yuzu, spoon over the other two fish and then sprinkle over micro coriander.
Ingredients
- 3 mackerel, butterflied
- 1 tsp vinegar and 5 tsp olive oil
- Salt and pepper
Dish 1
- 100g cooked rice noodle
- 2 tbsp tamarind paste
- 2 tbsp vegetable oil
- 1 tbsp soy
- ½ red chilli, sliced
- Small bunch of coriander and mint, chopped
Dish 2
- 200ml chicken stock
- 1 tbsp yuzu
- 1 tbsp soy
- Few micro coriander to garnish
Method
Heat a BBQ until hot and the coals are white.
Debone the mackerel from inside out by following the rib cage with a fillet knife all around the joint. Then, using scissors, cut along the backbone and pull out. Repeat with the remaining 2 fish. Season and then place into the BBQ rack and secure. Spray with the oil/vinegar mix on both sides.
Place the fish onto the BBQ and cook for 1 minute, flip over and cook for a further minute.
To make the noodles mix the tamarind, soy sauce, oil, chilli and herbs and stir through the noodles. Serve with one of the fish.
For the sauce for dish 2, bring the stock to the boil and reduce by half. Add the soy sauce and yuzu, spoon over the other two fish and then sprinkle over micro coriander.
