Thai marinated mackerel
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 750 | grams | Mackerel fillets; skins left on |
| ; (11/2lb) | ||
| 175 | millilitres | Rice wine or dry sherry; (6 floz) |
| 4 | tablespoons | Dark soy sauce |
| 75 | grams | Soft dark brown sugar; (3oz) |
| 1 | Red chilli; thinly sliced | |
| 2 | Salad onions; thinly sliced | |
Directions
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.