- Serves: 4
- 4 small whole mackerel gutted and cleaned
- 1 stick lemon grass, halved and cut in 3cm pieces
- 4 garlic cloves crushed
- 6 kaffir lime leaves torn
- Sliced spring onion to serve
- Fresh chopped coriander to serve
- Lime wedges to serve
- Salt to season
- 1/2 cup sweet chilli sauce
- 1/2 cup lime juice
- 1 tsp caster sugar
- 1/3 cup light soy sauce
- 2cm piece ginger, grated
- 2 tbsp vegetable oil
- 2 tbsp chopped coriander
The NHS guidelines recommend having 2 portions of fish a week, this includes 1 piece of oily fish. Research suggests that eating oily fish can help improve heart, brain and eye health. What a great excuse to put a few mackerel on the grill and enjoy!
1. Preheat the BBQ to medium-high heat with the lid closed. Wash inside the fish under cold running water to remove any excess blood, and pat it dry on kitchen towel.
2. Place a large sheet of baking paper on top of a large sheet of foil on a flat surface. Place fish in the centre of the paper.
3. Fill gut cavity with lemongrass, garlic and lime leaves. Season fish with salt and pepper. Fold up baking paper and foil to enclose fish and create a parcel.
4. Place the mackerel on the BBQ with the lid closed for 10-15 minutes, turning over halfway through the cooking process.
5. While the fish is cooking, you can make the dressing. Mix all the ingredients together in bowl.
6. Unwrap the fish carefully and transfer in serving plate. Drizzle with the dressing, garnish with chopped coriander and spring onions, and serve with lime wedges.