Thai in 7 by Sebby Holmes

Author:Sebby Holmes
Language: eng
Format: epub
Publisher: Octopus
Published: 2020-03-30T00:00:00+00:00

WHOLE GRILLED MACKEREL “NAHM YUM”

Mackerel is one of my all-time favourite fish but for some reason, I have found that when mackerel is put on the menu it is not very popular with the general public. This is a real shame, so I am attempting to push it one step more by including it here. Mackerel is high in omega-3 fatty acids and is in the same family as tuna, sharing similar characteristics, such as a lack of scales, and a similar flavour from the rich, natural oils present in the flesh – a true ocean treat.

Feeds 2. Gluten-free

3 tablespoons palm sugar

juice of 2 limes

juice of 1 mandarin (or use 1 clementine or 1 small orange)

2 tablespoons Thai sticky rice, toasted

3 tablespoons tamarind paste

2 whole mackerel, each weighing about 250–300g (9–10½oz), cleaned and gutted, with bloodline removed

1 mandarin, sliced into cheeks or wedges (or use a clementine or a small orange)

Toast 6 dried long eye chillies in a dry pan over a medium heat for 3–4 minutes until darkened slightly and crisp, then cool and pound to a powder using a pestle and mortar or a spice grinder (use more if you’re hard enough, less if you’re not).

To make the dressing, combine the palm sugar, 2 tablespoons of fish sauce, the lime juice, half the mandarin juice, the toasted rice, dried chilli powder and tamarind paste using a pestle and mortar. It should be salty, smoky, a little sweet and nutty from the toasted rice, so adjust accordingly.

Heat either a griddle pan or a barbecue to a medium-high heat. Coat the mackerel in 2 tablespoons of vegetable oil and sprinkle each with a pinch of salt, ensuring you rub it all around the fish. Place the fish on the hot griddle or grill rack and cook for 5–6 minutes on each side until the skin is golden brown and crispy and the inside is cooked through. Test the fish is cooked by pushing a metal skewer through the flesh, it should slide in with ease and come out piping hot. When you are happy the fish is cooked, remove from the heat and set aside to rest for 2 minutes.

Serve the fish on the centre of a plate and spoon over the dressing. Accompany with the mandarin cheeks or wedges for squeezing, alongside some steamed jasmine rice and garnished with Thai basil, coriander or dill, if you like.

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