Grilled Mackerel Two Ways
Fish are also considered lucky, in Chinese culture at least, but they must be served whole, with the heads and tails still attached. This symbolizes prosperity, abundance and a fortunate year to come. Here I’m cooking braaied (barbecued) whole mackerel, with the first recipe for a Chinese-style of finishing the fish and the second for a West African style mackerel stuffed with a blend of herbs, chillies and lime.
Chinese-style Barbecued Mackerel
Prep time 15 minutes/Cook time 20 minutes/serves 2
Ingredients:
2 whole mackerel, scaled and gutted
100ml sesame oil
2 tbsp soy sauce
2 garlic cloves, crushed
1 chilli, slit lengthways
½ tsp Szechwan peppers (optional)
Fennel fronds
Salt and freshly-ground black pepper
Method:
Cut slashes in both sides of the fish, season inside and outside with salt and black pepper. Line the mackerel with the fennel fronds and set in a fish basket. Close the basket over the fish and fennel then place on a hot barbecue and cook for 15 minutes, turning half way through.
In the meantime, combine the sesame oil, soy sauce, garlic, chilli and Szechwan peppercorns (if using) in a pot. Heat until smoking.
Place the barbecued mackerel in a roasting tin (discard the fennel) then pour over the hot spiced oil. This will both flavour the fish and help crisp up the skin. Serve immediately.
West African Style Herbed Mackerel
Prep time 15 minutes/Cook time 20 minutes/serves 2
Ingredients:
2 whole mackerel, scaled and gutted
2 tbsp coriander leaves, chopped
2 tbsp mint leaves, chopped
2 tbsp fresh oregano leaves, chopped
2 tbsp chives, chopped
2 garlic cloves, minced
1 hot chilli, minced
1 tbsp finely-grated lime zest
1 tbsp lime juice
1 tbsp cooking oil
Salt and freshly-ground black pepper, to taste
Method
Make deep slashes in the sides of the fish and season with salt and black pepper. In a mortar, pound together the herbs, garlic, chilli and lime zest then work in the lime juice and cooking oil. Season with salt and black pepper.
Rub this mixture into the slits in the side of the fish and stuff the remainder into the body cavity.
Put the fish in a barbecue basket then place on a hot barbecue and cook for 15-20 minutes (or until cooked through), turning half way through.
Serve immediately.
