March 1, 2015 by dgarnett2013
Thai baked mackerel: recipe file
- 3 garlic cloves, peeled and roughly chopped
- 2 small green chillies, roughly chopped
- 2cm piece of ginger, peeled and chopped
- 4 coriander roots and stems
- 1 tsp sea salt
- 1 tsp caster sugar
- 2 tsp Thai fish sauce
- 2 tabs fresh lime juice
- 4 whole mackerel
- olive oil for drizzling
- 2 fresh limes, halved
Heat the oven to 200℃. Using a food processor or pestle and mortar, process or crush the garlic, chillies, ginger, coriander, and salt until fine. Add the sugar, fish sauce and lime juice and mix until it forms a paste.
Rinse and dry the fish and cut three slashes into each side. Brush each side with the paste.
Place the fish on a baking tray, drizzle with a little oil, add the lime halves to the tray and bake for 15 – 20 mins, or until the flesh is cooked.
Serve with steamed rice and baby spinach leaves.
Made the day the iris reticulata showed themselves.