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by Sebby Holmes from ‘Cook Thai’

Grilled mackerel is something that I have become increasingly fond of over the past few years.Ìý It’s oily flesh and skin make it such a wonderful thing to barbecue and eat.Ìý Literally, just a sprinkle of salt on top of a good quality mackerel is enough to impress.Ìý As with sardines, I think it’s always nice to put it with something both textural and a little sharp, to work in harmony with its richness.Ìý Pickled bean sprouts are perfect for this, being light, crunchy and flavoursome.

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Serves 2

Prep time: 15 mins Ìý

Cooking time: 15 mins approx

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Ingredients

2 whole mackerel (150-200g each), cleaned, gutted and bloodline removed

1 tbsp vegetable oil

1 tsp coarse sea salt

100g caster sugar

1 tsp table salt

100ml distilled white wine vinegar

60g bean sprouts

5g dill, chopped

10g coriander leaves, chopped

10g Thai sweet basil (or Italian basil), torn

2 green bird’s eye chillies, thinly sliced

2 tbsp roasted peanuts, lightly crushed

2 tbsp chilli oil

steamed jasmine rice, to serve

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Method

Light the barbecue to a high heat (or cook over a hot griddle pan, or under a medium hot grill). Using your hands, rub the vegetable oil into the mackerel skin, then sprinkle with the coarse sea salt. Place the fish on a grill directly over red-hot embers (or on the griddle pan or under the grill) and cook for 6-8 mins on each side until the skin is golden brown and crispy and the flesh is cooked all the way through (for best results, use a temperature probe and take the fish off the barbecue (or from the griddle, or grill) when it reaches 65-68C, leaving it to rest for 3 mins before serving.Ìý The fish should be about 70C after resting as it continues to cook. Meanwhile, pickle the bean sprouts. Ìý In a medium saucepan, heat the sugar, table salt, vinegar and 100ml cold water, then remove from the heat, add the bean sprouts and allow to cool.Ìý The heat from the pickling juice will penetrate the bean sprouts fully. Ìý Once cool, drain the bean sprouts, transfer them to a large mixing bowl along with the dill, coriander, basil, chillies, peanuts and chilli oil and toss well. Ìý Serve the mackerel on top of the bean sprouts, accompanied with the steamed jasmine rice.