Hot and Sour Mackerel Fillet Salad
with Chilli, Mint and Coriander
A really quick, easy recipe using a fish which is so plentiful and cheap. We are always asked at The Cook School for interesting ways with Mackerel.
Recipe x 4
- 4 medium Mackerel fillets, small bones or pin bones removed - ask your fishmonger
- Mixed salad leaves for 4 people - 300-500g depending how hungry you are.
- 4 spring onions, finely sliced
- 1 dessertspoon of finely shredded mint
- 2 dessertspoons chopped coriander
- Sunflower oil
Dressing
- Juice of 2 limes
- 3 soup spoons (Nampla) Thai fish sauce
- 1 teaspoon soft brown sugar
- 1 small clove finely chopped garlic
- 2 stalks finely chopped lemon grass
- Splash of thick soy sauce (Katsup Manis)
- 1 teaspoon finely grated or chopped ginger
Method
- Make the dressing at least 24 hours ahead.
- Heat a large non stick frying pan and add a splash of sunflower oil.
- Fry the Mackerel quickly (skin side down first).
- Cook for 3 minutes each side
- Drain on kitchen paper.
- Mix together all the ingredients for the salad in a bowl and arrange on large plates.
- Place the mackerel fillet on the salad. Spoon a little of the dressing over the salad and fish and serve the remaining dressing on the side.
- If the mackerel fillets are small, serve 2.
