Recipe by tigerduck
Mackerel is a cheap and underrated fish. If you like spicy food, this one is for you. It's dead simple and really quick. Serve this to your dinner guests (if they don't mind whole fish), as this is really impressive and they will think you have been in the kitchen for ages... Let them open their individual parcels at the table. All the flavours will stream into their nose...lovely. I always serve some Raita with it because this cools the spicy fish. You may use the Simple Raita below (at the end of the directions) or use your own. Also nice with it is the Beetroot Relish (also below) or any kind of salad. I think some plain rice would be nice as well. Recipe source is the 'Good Food' magazine (March 04).
- 6 (350 g) mackerel, each weighing about 350g/12oz, cleaned, rinsed and dried
- 4 tablespoons Thai red curry paste
- 3 tablespoons olive oil
- 3 lemons, juice of
- 3 teaspoons chopped fresh coriander
Directions See How It's Made
- Preheat the oven to fan 180°C (355°F)/conventional 200°C (390°F)/gas 6. Make 4-5 deep diagonal slashes along both sides of each fish. Mix the curry paste with the olive oil and the juice of 1 lemon then rub all over the fish and into the cuts.
- Cut six 65x30cm (25.5x12inches) sheets of foil and fold each one in half to make a rough square. Lay a fish on top of each square, squeeze over the rest of the lemon juice and sprinkle with coriander.
- Loosely wrap the foil around the fish, and seal the edges tightly. Put the parcels on a baking sheet and bake in the oven for about 20 minutes. Transfer the fish to plates with the juice drizzled over, or give each person a parcel (that's the way I do it, it's much more fun).
- SERVING SUGGESTIONS:.
- Beetroot Relish: Dice 6 cooked beetroot, place in a bowl and drizzle with olive oil. Stir through a handful of chopped fresh flatleaf parsley and a pinch of grated lemon zest.
- Simple Raita: Mix a 200g carton Greek yogurt with 1/2 cucumber, finely diced. You may want to throw in some fresh, chopped mint, too.