Chilli Ginger Barbecued Mackerel

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Step 1.

Make your marinade. Grab a bowl, add 2 heaped tbsp of grated ginger, soy sauce, sesame oil, the juice of a lime and a clove of grated garlic.

Step 2.

Take your mackerels. Score each side three times, and drizzle over some olive oil and then place onto the barbecue.

Step 3.

Depending on the heat, the fish should need about 5 minutes on each side. Turn the fish when the flesh on the bottom half is white, and the skin in charred and crispy. At this point, brush over half your marinade.

Step 4.

When the fish is cooked through, place them onto a board. Make sure the side that had no marinade on it is facing up.

Step 5.

Brush over the remainder of your marinade. Scatter over some coriander leaves, some chopped red chillies, and serve with some lime to squeeze over. Enjoy!

Get some whole mackerel from your fishmonger. They are really cheap. It is a rich fish, but the ginger in this Asian marinade really cuts through it.

Bunch of Coriander
4 Red Chillies (To Serve)
3 Tbsp Soy Sauce
1 Tsp Sesame Oil
1 Clove of Garlic
2 Limes
Large Knob of Ginger
4 Whole Mackerels
Olive Oil