| 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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