Thai Spiced Mackerel

By Head Chef & Proprietor Jason Gallagher

Locally caught mackerel makes for a flavoursome starter and provides healthy omega 3 acids too. Serve with a raw oriental salad with carrots and Chinese leaves and egg noodles.

Serves 6 as a main course

Ingredients

12 fillets of mackerel

1 bunch fresh coriander, chopped

4-6 packets of egg noodles

For the marinade:

4 red chilies, sliced

4 cloves of garlic, sliced

2 inches of fresh ginger root, grated

2 red peppers, chopped finely

1 stick of lemongrass

1 bunch of spring onions, chopped finely

Salt and Pepper

4 tsp sesame oil

½ pint vegetable oil

4 tsp soy sauce

3 tsp caster sugar

Juice of 2 limes

4 tbsp water

4 tbsp nam pla (fish sauce)

Method

Heat some oil in a pan and seal the mackerel fillets. Put to one side.

Heat the remaining oil and the sesame oil in a separate pan, add all the vegetables and lemongrass and sweat off the marinade for a few minutes until soft.

Add the rest of the ingredients to the marinade. Finally add the coriander and pour the marinade over the mackerel.

Cook the egg noodles as advised and put aside to cool. Once they have cooled, mix them with the marinade and place the mackerel on top just before serving.

This dish is best served as a cold salad and will keep in the fridge for a few days.