Thai marinated mackerel

Yield: 4 servings

Measure Ingredient
750 grams Mackerel fillets; skins left on
\N \N ; (11/2lb)
175 millilitres Rice wine or dry sherry; (6 floz)
4 tablespoons Dark soy sauce
75 grams Soft dark brown sugar; (3oz)
1 \N Red chilli; thinly sliced
2 \N Salad onions; thinly sliced

FOR THE MARINADE

1. Bring a steamer pan of water to the boil. Lay the mackerel fillets on the steamer rack, cover and steam for 3 minutes. Remove and allow to cool.

2. To make the marinade, place the wine or sherry, soy sauce and brown sugar in a small saucepan over a moderate heat, stirring until the sugar has dissolved.

3. Allow to cool, then stir in the sliced chilli and onions. Lay the mackerel fillets in a shallow non-metallic dish, our over the marinade, cover and chill for 1-2 hours or preferably overnight.

4. Remove the mackerel fillets from the marinade and place skin side up under a preheated hot grill for 4-5 minutes.

5. Pour the marinade into a small saucepan and bring gently to the boil and simmer for 1-2 minutes. Serve with the grilled mackerel.

Converted by MC_Buster.

NOTES : This delicious Thai dish should ideally be left to marinate overnight. Delicious served with a crisp green salad and Thai fragrant rice.

Converted by MM_Buster v2.0l.

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