Big Book of BBQ by Cuthbert Pippa

Author:Cuthbert, Pippa
Language: eng
Format: epub
Publisher: IMM Lifestyle Books
Published: 2017-01-30T16:00:00+00:00

Spanish mackerel kebabs with mango and lychee salsa

600 g/1 lb 2 oz Spanish mackerel fillets

1 Tbsp sesame seeds

½ Tbsp sesame oil

1 Tbsp rice oil

2 fl oz/60 ml soy sauce

250 g/8 oz mango flesh, diced

125 g/4 oz lychees, deseeded and diced

125 g/4 oz spring onions, finely diced

2 fl oz/60 ml lime juice

8 coriander leaves, roughly chopped

1 tsp fish sauce

1 large green fruity chilli, minced

coriander leaves for decoration

Serves 4

1. Cut the mackerel into even sized pieces. Thread equal quantities onto oiled stainless skewers. Refrigerate until ready for use.

2. Make the sesame baste by pounding the seeds in a mortar and pestle and then, when crushed, adding the oils and soy sauce – mix well and set to one side.

3. Make the salsa by combining the mango, lychees, green spring onion, lime juice, roughly chopped coriander leaves, fish sauce and chilli – gently toss. Refrigerate until ready for use.

4. Brush the fish kebabs with the sesame baste and place onto a medium–hot flat plate. Turn regularly and carefully and baste as you go.

5. Spoon salsa into the middle of individual plates, top with kebabs and decorate with plenty of coriander leaves.

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