Grilled Mackerel

Fish best served grilled! 

The fish:
1 big mackerel

Rinse the fish inside out under cold running water and drain them. Pat dry with paper towels. Using a sharp knife, cut a slit in each side of the fish from head to tail.


Paste ingredients:
2 Shallots (if you are using Indonesian shallots, they are usually very tiny so you might need 6-8 of them)
6 garlic cloves
2 Lemongrass, trimmed and chopped coarsely
4 ½ Tsp chopped peeled fresh ginger
2 Thai chillies
2 Tbsp oil
2 Tbsp Soy sauce (Chinese soy sauce)
2 Tbsp Lime juice
salt to taste

1. Combine all the paste ingredients in a blender and process to a smooth paste. Cook over medium heat until richly flavored and shiny with oil, around 10 minutes. Stir frequently so it doesn`t stick to the pan. Remove and let cool.
2. Once it cools, spoon a big amount of the paste into the fish cavities (on belly) and fill the side slits as well. Try to slab the rest of the paste all over the fish. Wrap in aluminium foil and let it marinate for a few hours.


Basting mixture:
2 Tbsp melted unsalted butter
2 Tbsp coconut milk

1. Combine the coconut milk and the melted butter in a small bowl, whisk to blend.
2. After you marinate the fish with the paste above, brush this basting mixture over the fish and grill the fish for 6-10 minutes each side.
3. Serve with rice.


PS: There are a lot of possibilities for what fish to use here. The spice paste balances the oiliness of fatty fish like mackerel very well. You could make a big batch of the spice paste and keep it in fridge for up to 1 week (put it in tightly covered container).I have used it to coat just about everything-chicken, beef, even tofu, then I just pitch it on the BBQ to grill!!

Happy Cooking!!