3 tbsp extra virgin olive oil
4 small whole mackerel (gutted and cleaned )
For the drizzle:
2 large red chillies (deseeded and finely chopped to a paste )
1 clove garlic (crushed )
1 small knob root ginger (finely grated )
3 tsp honey
Finely grated zest and juice of 2 limes
1 tsp sesame oil
1 tsp Thai fish sauce
1 tsp Thai chilli sauce
Dill for decoration
Mix drizzle ingredients together and whisk to infuse flavours, Score each side of the mackerel about five times, not quite through to the bone, pour drizzle over mackerel, leave to marinade for 2-4 hours.
Pre heat frying pan, add olive oil, remove mackerel from marinade and place in the frying pan. Cook for 4-6 minutes on each side, add remaining marinade to the frying pan, cook for a further four minutes to heat the marinade through.
Remove mackerel from pan, place on plate, reduce marinade for a further two minutes, adjust the seasoning, and pour over mackerel, top with chopped dill.
Chef’s serving suggestions
Serve with a zesty potato salad and buttered spinach with five spice. Fruit works well with the oiliness of mackerel and is traditionally served with a sharp sauce such as a gooseberry or rhubarb.
It is also excellent cooked with Oriental flavours, particularly lime, ginger, coriander, and spices.
To download Michael’s delicious recipes please go to the Athlone Springs facebook page.