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Grilled mackerel with carrots and cucumber salad

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01 JUNE 2009

Ingredients (Serves 4)

  • 225g/8oz cucumber
  • 225g/8oz carrots, peeled
  • 3 tbsp chopped fresh coriander
  • juice of 1 lime
  • 1 tbsp Thai fish sauce
  • 1 tsp caster sugar
  • 4 mackerel, filleted

Method

Cut the cucumber in half lengthways, then use a teaspoon to remove the seeds. Use the thin slicer blade on the side of a cheese grater to finely slice the cucumber and carrots (alternatively very finely slice them with a knife).

Place in a bowl, add the coriander, lime juice, fish sauce and sugar then mix well. Leave to marinate for at least 10 mins.

Preheat the grill to high. Line a grill rack with foil. Season the mackerel fillets on both sides then place skin side up on the rack. Grill for 6-8mins or until the skin is crisp and the flesh flakes easily. Divide the salad between four plates, place 2 fillets on top of each and decorate with watercress. Serve with new potatoes if liked.

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