Ingredients


2 sticks of lemongrass

a small, hot, red or yellow chili

a walnut-sized piece of ginger

4 limes

4 tbsp fish sauce

2 tbsp caster sugar

1 tbsp flavourless oil, such as groundnut or vegetable oil

small bunch coriander leaves

few bushy sprigs of basil

4 mackerel fillets









Method


Finely slice 2 sticks of lemongrass. Seed and finely chop a small red or yellow chili, and peel and grate a walnut-sized piece of ginger.

Slice 4 limes in half, and squeeze them into a bowl. Pour in the fish sauce and stir in the caster sugar.

Get a wok hot and then pour in the vegetable oil.

Add the lemongrass, chili and ginger and stir-fry them briefly. They should soften rather than colour.

Pour the lime juice mixture into the wok then scatter on the coriander leaves and basil.

Place the mackerel filets skin-side down on a grill pan. Place them under a hot grill until the flesh turns opaque.

Remove the pan from the heat and spoon the aromatic topping onto the fish. Return to the grill for 5 minutes or so until the mixture starts to brown.

Serve at once.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Aromatic Mackeral
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