| 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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