aromatische makreel

Ingredients

2 sticks of lemongrass

4 spring onions

a small, hot, red or yellow chilli

a walnut-sized piece of ginger

4 limes

4 tbsp fish sauce

2 tbsp caster sugar

1 tbsp flavourless oil, such as groundnut or vegetable oil

small bunch coriander leaves

few bushy sprigs of basil

4 mackerel fillets

Preparation method

1.Finely slice 2 sticks of lemongrass and 4 spring onions. Seed and

finely chop a small red or yellow chilli, and peel and grate a

walnut-sized piece of ginger.

2.Slice 4 limes in half, and squeeze them into a bowl. Pour in the fish

sauce and stir in the caster sugar.

3.Get a wok hot and then pour in the vegetable oil. Add the

lemongrass, onions, chilli and ginger and stir-fry them briefly. They

should soften rather than colour. Pour the lime juice mixture into the

wok then scatter on the coriander leaves and basil.

4.Place the mackerel filets skin-side down on a grill pan. Place them

under a hot grill until the flesh turns opaque. Remove the pan from

the heat and spoon the aromatic topping onto the fish. Return to the

grill for 5 minutes or so until the mixture starts to brown. Serve at

once.

less than 30 mins

preparation time

10 to 30 mins

cooking time

Serves 4 as a starter,

2 as a main course

ByNigel Slater

FromNigel Slater's Simple

Suppers

Nigel Slater offers an easy way

to spice up mackerel fillets,

perfect for a weekday supper.