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CATEGORY CUISINE TAG YIELD
Thai Sainsbury4, Sainsbury’s 4 servings

INGREDIENTS

750 g Mackerel fillets; skins left on
; (11/2lb)
175 ml Rice wine or dry sherry; (6 floz)
4 tb Dark soy sauce
75 g Soft dark brown sugar; (3oz)
1 Red chilli; thinly sliced
2 Salad onions; thinly sliced

INSTRUCTIONS

FOR THE MARINADE
1. Bring a steamer pan of water to the boil. Lay the mackerel fillets on
the steamer rack, cover and steam for 3 minutes. Remove and allow to cool.
2. To make the marinade, place the wine or sherry, soy sauce and brown
sugar in a small saucepan over a moderate heat, stirring until the sugar
has dissolved.
3. Allow to cool, then stir in the sliced chilli and onions. Lay the
mackerel fillets in a shallow non-metallic dish, our over the marinade,
cover and chill for 1-2 hours or preferably overnight.
4. Remove the mackerel fillets from the marinade and place skin side up
under a preheated hot grill for 4-5 minutes.
5. Pour the marinade into a small saucepan and bring gently to the boil and
simmer for 1-2 minutes. Serve with the grilled mackerel.
Converted by MC_Buster.
NOTES : This delicious Thai dish should ideally be left to marinate
overnight. Delicious served with a crisp green salad and Thai fragrant
rice.
Converted by MM_Buster v2.0l.

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