Thai Spiced Mackerel
2 large whole mackerel, cleaned
150 ml (1/4 pint) oil
Juice of 1/2 lemon
2 tbs Schwartz Spicy Thai Crushed Curry Spices
2 tbs light soy sauce
2 tbs mango chutney
1 bunch spring onions,- roughly chopped
1 red chilli, deseeded and finely chopped
Remove the backbone from the mackerel and cut each fish lengthways
into two. Place the fillets in a shallow dish.
Combine the oil, lemon juice, Spicy Thai Crushed Curry Spices,
soy sauce and mango chutney in a small bowl. Pour over the fish
and scatter with the spring onions and chilli. Cover and refrigerate
for 1-2 hours.
Cook the fish on the grill for 10-12 minutes or until tender.
Makes 4 servings.
Many thanks to Schwartz
for letting us use this recipe.
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