Recipe by Neil Haydock of Zacry’s at the Watergate Bay Hotel. www.watergatebay.co.uk/food-and-drink/
Mackerel with Asian pesto
Whole mackerel works so well on a barbecue. It’s best straight out of the sea and onto the grill.
Asian pesto is the perfect complement, packed with herbs and fresh flavours, singing of summer.
Ingredients
1 bunch basil
1 bunch coriander
1 bunch mint
200g roasted peanuts or macadamia nuts
2 cloves of garlic
30g caster sugar
100ml toasted sesame oil
Juice of 2 limes
1 medium strength red chilli halved seeds removed and finely chopped
Peanut oil
Fish sauce to taste
4 large mackerel gutted and cleaned
Method
- Wash the herbs, dry and pick the leaves from the mint.
- Blend the nuts, garlic and sugar. Add the herbs and create a paste before adding the sesame oil, lime juice and chilli.
- Pour in the peanut oil until the right consistency is achieved and season with the fish sauce.
- Cut the mackerel 3 or 4 times across the fillet on both sides to allow the heat to penetrate the fish and expose more surface area for charring.
- Place the mackerel on the grill of the preheated barbecue and cook for 3 /4 minutes on each side.
- Remove from the heat and leave for a couple of minutes before spooning over the pesto and serving.
