Suzi Perry sits in... with Foodie Thursday!
On Foodie Thursday Nigel Barden joins Suzi to dish some fish for National Fish & Chip Day - grilled mackerel with pickled bean sprout salad, roasted chili oil, peanuts and lime.
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Michael Jackson
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Genesis
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Luis Fonsi
Despacito (Remix) (feat. Daddy Yankee & Justin Bieber)
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AR Rahman & The Pussycat Dolls
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Culture Club
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Talking Heads
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- Now 1985 - The Millennium Series.
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TLC
Way Back (feat. Snoop Dogg)
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Electric Light Orchestra
Livin' Thing
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Nell Bryden
Dared The World And Won
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Starman
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David Bowie
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Smokey Robinson & The Miracles
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Grilled Mackerel with A Pickled Bean Sprout Salad, Roasted Chilli Oil, Peanuts and Lime
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.
Ìý
Serves 2
Prep time: 15 mins Ìý
Cooking time: 15 mins approx
Ìý
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
Ìý
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.
Broadcast
- Thu 1 Jun 2017 17:05Â鶹ԼÅÄ Radio 2