Search

  Home
  Cook
  Watch
  Read
  BBQ Club 365
  Subscribe
  News
  BBQ Magazine
  Say Hello
 

Join us on      

@thebbqmag for all

MENU
 

 

Asian smoked mackerel salad

This salad is amazingly vibrant, packed full of interesting flavours and textures.

 Charlotte Pike   Spring 2021 Join us on        @thebbqmag

 #Mackeral

 

 

 

This salad is amazingly vibrant, packed full of interesting flavours and textures.

Serves 2

 

Ingredients

 

Asian smoked mackerel salad

  • 1 tsp sunflower oil
  • 4 small hot-smoked mackerel fillets, skin removed
  • 1 mango, peeled and cut into 1cm dice
  • 1 large carrot, peeled and grated or cut into fine julienne
  • ½ small shallot, peeled and very thinly sliced
  • 1 red chilli, deseeded thinly sliced
  • 2 tsp caster or palm sugar
  • 4 tsp Thai fish sauce
  • Zest and juice of 2 limes
  • 30g roasted salted peanuts, roughly chopped
  • 15g Thai basil, thinly sliced or left whole (optional)

 

Method

 

  1. Simply sprinkle the mackerel with sea salt and leave covered for 2 hours. Rinse, dry well and hot smoke for 15-45 minutes until the flesh is cooked through and lightly golden in colour. Oak is a nice wood to use here.
  2. Wrap the mackerel once smoked and cooled and store in the fridge for 12-24 hours before using.
  3. Add the oil to a large non-stick frying pan. Turn the heat to high and add the mackerel.
  4. Fry for just a minute or two until crispy.
  5. Remove from the heat and lay the mackerel fillets on kitchen paper to absorb any excess oil.
  6. Put the prepared mango, carrot, shallot and chilli in a large mixing bowl. Stir together.
  7. Stir the sugar, fish sauce, lime zest and juice together in a small bowl.
  8. Pour over the salad ingredients in the bowl.
  9. Add the mackerel and gently combine.
  10. Serve on a plate topped with peanuts and Thai basil, if you’re using it. Enjoy immediately.

 

All Recipes

 

Reviews

We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission

 

 

 

 

There are no videos linked to this story

 

There are no audio files linked to this story

 

There are no image galleries linked to this story

 

 

 

Still hungry?

 

Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.

 
 
 
 
 

 

 

 

 

Copyright ©2021 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.

Cookies

BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here